This string or ristra of dried Spanish guindilla or chilli peppers looks beautiful hanging in any kitchen. The Spanish chilli peppers bring a mild heat and earthy depth to sauces and stews.
The chillies also make a great seasoning when roasted. For a quick and moreish snack, de-seed the chilli, chop finely and toss with a little olive oil and some marcona almonds, and roast in a hot oven for 5-10 minutes until toasted. Serve with a glass of sherry.
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