If the nora chile was a person it would be a squat, somewhat overweight summer camp leader with a relaxed demeanor and motherly tendencies. She has a hearty laugh and totally endearing, but could do with a shower as she smells from the dry heat and campfire smoke.
The flavor is subtle and earthy. Nora chiles pairs well with meats, fish, root veggies, and savory sauces. If you want to go the Spanish route then add it to homemade chorizo, shrimp ceviche, or a seafood paella. The best piece of advice we have? Toast a nora chile and crush it into chile flakes. Afterwards, keep it in an airtight container at the table and use it the same way you might use black pepper at the table (i.e. on everything). It’ll transform the everyday meal into a small Spanish celebration.
WARNING: 