I first learned about cachucha peppers when my mother started growing them in her garden. As her plant flourished, the native Cuban peppers (or aji cachucha as they’re known in Spanish) made their way into my kitchen.
The peppers are a variety of the South American sweet pepper, which make their way into dishes like Venezuelan Hallaca (a savory tamale-style dish) and Puerto Rican sofrito (a sauce with onions, peppers, garlic and tomatoes). With a similar look to the habanero, they range in color from pale green to bright red and orange, and are actually surprisingly mild. I love the smoky and sweet flavor that I’ve used in everything from roasted tomato salsa to a classic arroz con pollo. Although I often use it to make Latin dishes, I’ve started to learned just how versatile this little red pepper is. Continue reading