Puerto Rican ajicitos
|Origin||Latin America and the Caribbean|
Ají dulce (South American Spanish ají, "chili" + Spanish dulce, "sweet"), aji cachucha or ajicito, is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is most widely known in Venezuela, where it refers to a specific native variety of Capsicum chinense related to the habanero, but with a much milder, smoky flavor.
In Venezuela, ají dulce is a key ingredient in the preparation of the national dish of Venezuelan cuisine, the Pabellón Criollo.
In the Dominican Republic, Cuba, and Puerto Rico, ají dulce or ajicito is grown commercially and used for sauces, such as recaíto, sofrito, and mojito isleño fish or meat sauce, as well as stews, rice, and many local dishes.
- Mangan, Frank; Barros, Zoraia. "Ají dulce". World Crops. UMass Center for Agriculture, Food and the Environment. Retrieved 26 July 2016.
- Weaver, William Woys. (2000) 100 Vegetables and Where They Came From. Chapel Hill, NC: Algonquin Books. ISBN 1-56512-238-0