Pronounced (cho-dee-share-dow), this will produce thin-skinned, green, sweet peppers, which if allowed to ripen longer will turn a bright red. They can be eaten raw, grilled, or even hung from garlands to dehydrate and grind into paprika. This rare pepper is a traditional variety of the Basque people, found ground across Basque country, and is a key ingredient in Biscaya sauce and other regional recipes.