Cookbook:Ají Dulce
| Ají Dulce | |
|---|---|
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Vegetables
Ají dulce ("sweet chile") is a variety of sweet pepper—usually a Capsicum chinense cultivar—found in Latin America and the Caribbean.
Characteristics[edit | edit source]
Aji dulce is similar in appearance to the habanero, maturing to a wrinkled orange-red pepper.[1] It has a mild, sometimes smoky flavour.[2] Some cultivated aji dulce have developed a spicy profile due to cross-pollination, but this is unpopular and largely avoided.[1]
Selection and storage[edit | edit source]
Like other chiles, aji dulce should be crisp and brightly colored. They should not be spicy. Store them in the fridge for up to several days, discarding when getting soft.[3]
Use[edit | edit source]
These peppers are widely used in Caribbean cooking.[1] In Puerto Rico, ají dulce is an important ingredient for sauces, such as sofrito or "mojito isleño" (a fish or meat sauce). It is also used in mild salsas.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ a b c "Ají dulce | WorldCrops". worldcrops.org. Retrieved 2023-11-27.
- ↑ Bray, Matt (2017-01-14). "Aji Dulce: Heat, Flavor, Uses". PepperScale. Retrieved 2023-11-27.
- ↑ "Aji Dulce Chile Peppers". specialtyproduce.com. Retrieved 2023-11-27.