Have you heard of cachucha peppers? Forgive me while I rave, but I've recently become OBSESSED with them. Popular in many traditional Cuban dishes, this little pepper is about an inch long with a mild, sweet taste. Although it looks similar to the habanero pepper, don't be fooled! The orangey red ripe aji cachucha (also known as aji dulce) has absolutely no heat--which is exactly why I love it.

Although you can use a simple green bell pepper in recipes that call for the cachucha pepper, I love having this pepper on hand because it's a nice sweet treat to add to my favorite simple recipes. Typically, I cut off the pepper's stem and remove all of the seeds, then put about 20 of them in a zipped baggie and into my freezer. They last for a couple of months this way and it allows me the freedom to pull them out and throw them into whatever I happen to be cooking. For instance, my favorite lately is making a cachucha pepper and sundried tomato omelet. It's DELICIOUS!

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Cachucha Peppers & Sundried Tomato Omelet

Prep: 5 minutes
Cook: 10 minutes
Yield: 1 serving

2 eggs
Splash of milk
ground pepper & sea salt, to taste
4 cachucha peppers, deseeded & chopped
3 sundried tomatoes, chopped
Parmesan cheese (optional)

In a medium bowl, crack open your eggs and beat until desired consistency. Add a splash of milk and salt and pepper to taste. Beat again. In a small skillet over low-medium heat, coat the bottom with some olive oil, then pour in your egg mixture. Sprinkle on top with the chopped cachucha peppers and sundried tomatoes. Cover and cook until eggs are well-done. Sprinkle with Parmesan (or other) cheese if you want. Finally, fold it in half and enjoy!

Image via Irina Gonzalez/flickr

Add Comment Will you be adding cachucha peppers to your cooking?
About the author

Irina is a journalist, food writer and digital media expert. She blogs at HealthyLatinFood.com and you can frequently find her trying to make this whole "sexy cat lady" thing happen.

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Add Comment Will you be adding cachucha peppers to your cooking?

Cachucha peppers and ajies dulces are completely different. Cachucha peppers are have a little bit hot and are more expensive than sweet peppers. I was told by Bravo Supermarket owner that I am wright and people are mixing and selling them as Cachucha peppers because they sell for more, like $5.00 lb. He said that the ones from Dominican Republic are the real cachucha peppers and the ones from Puerto Rico are mix.
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