Aji dulce peppers look like their fiery hot Caribbean cousin, the habanero. They have the same powerful, fruity aroma and flavor profile of habaneros but with none of the heat, making them a perfect fit for the relatively mild cuisines of Puerto Rico, and its geographical and culinary neighbors, the Dominican Republic and Cuba. There are several closely-related varieties of peppers with other names that vary from island to island: ajicito and ajíes in Puerto Rico; ají gustoso in the Dominican Republic; and ají cachucha in Cuba. What they all share is the powerful aroma of Caribbean peppers without the overload of capsaicin.
Aji dulce peppers are a key ingredient in sofrito, a foundational blend of minced peppers, herbs and onions at the heart of Puerto Rican cuisine. Jannese, the founder of the Delish D’Lites food blog, who is of Puerto Rican heritage says, in a post about sofrito that it is “the basis for many dishes in various Caribbean cultures, including stews, soups, rice and bean dishes.” Speaking for Puerto Ricans, she adds, “Essentially, we use it for anything that’s cooked in some sort of liquid.”
The ingredients vary from country to country, and recipe to recipe, and so do the peppers. Aji dulces, or ajies or one of the other related sweet Caribbean peppers, make for the most authentic sofritos. (If they are nowhere to be found, cubanelles are a common substitute, though green bell peppers will do.) Culantro is another key ingredient in a proper sofrito. Called recao in Spanish, ngò gai in Vietnamese, and sporting an array of other names including sawtooth coriander, it is similar in aroma and flavor to cilantro, a more delicate botanical cousin. Many sofrito recipes call for some of each.
I also used aji dulce peppers, along with some hot aji amarillo and even hotter cayenne peppers, to make another Puerto Rican staple, a pepper-infused vinegar sauce called pique.
Puerto Rican-style Sofrito[top]
40 aji dulce or ajietes peppers (or 4 medium bell peppers, or a combination thereof)
3 large onions
1 large bunch cilantro
1 bunch culantro (aka recao or sawtooth cilantro)
10 cloves garlic
1. Remove stems and seeds of peppers, cut all ingredients into pieces, and process in food processor until finely minced.
2. Store in airtight container in refrigerator if using within several weeks or freeze in freezer bags or ice cube trays for use a portion at a time through the year.
Pique[top]
12 medium long or conical chili peppers, including hot peppers such as cayenne, de arbol or jalapeno, as well as aji dulce peppers for aromatic flavor
4 cloves garlic
12 black peppercorns
1/2 tsp pickling salt
white vinegar
Other optional additions: cilantro stems; a squeeze of lime juice
1. Remove the pepper stem and seed, and slice them into long pieces that will fit into the container.
2. Add garlic, peppercorns, and optional ingredients such as cilantro stems and lime juice.
3. Fill the bottle up with vinegar, cap and shake.
4. Let sit for several days. The vinegar gets more flavorful and hotter the longer it sits. Top off with vinegar and peppers as needed.
ALSO SEE: AJI AMARILLO PEPPER RECIPES
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