||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013) (Learn how and when to remove this template message)|
|This article or section may have been copied and pasted from https://worldcrops.org/crops/aji-dulce ( · ), possibly in violation of Wikipedia's copyright policy. (July 2016)|
Ají dulce (from South American Spanish ají, "chili" + Spanish dulce, "sweet") or 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 flavour.
In Venezuela, ají dulce is a key ingredient in the preparation of the paramount dish of the Venezuelan cuisine, the hallaca, and one of the cornerstones of the national cuisine.
In the Dominican Republic, Cuba, and Puerto Rico, ají dulce or ajicito is grown commercially and is an important ingredient for sauces, such as recaíto, sofrito, and mojito isleño (a fish or meat sauce), as well as stews, rice, and a great variety of 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