Cookbook:Ají Dulce
| Ají Dulce | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
editAji 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
editLike 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
editThese 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
editReferences
edit- ↑ 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.