Did you know?
Ají dulce is a small, light green pepper that turns red if left long enough on the plant. It has the shape and size of a habanero pepper without the intense heat.
This pepper is used to season dishes and is an important ingredient for sofrito, a sauce used in several Latin American cuisines. The majority of ají dulce found in Latino markets in the Northeast is imported from Latin America. In the tropics, this plant can grow as a perennial, although most of the commercial production is with annual systems.
Latin American Sofrito
A Caribbean and Latin American sauce of tomatoes, onions, peppers, garlic, and herbs
- 1 Green Bell Peppers, seeded and chopped
- 1 Red Bell Pepper, seeded and chopped
- 10 or more Ají Dulce Peppers, chopped
- 20 Cilantro Leaves
- 2 Medium Tomatoes
- 2 Medium Heads of Garlic, peeled
- 2 Onions, chopped
- Salt and Pepper
Combine the green peppers, red peppers, aji dulce peppers, tomatoes, onions, and garlic in a food processor. Afterwards add cilantro, salt and pepper. Process to the consistency of salsa, not entirely liquid. It will go great with other foods and stores well in the freezer.