Latin ingredient of the week: Cachucha peppers (EXCLUSIVE RECIPE)
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!
Read more ¿Qué más? Latin ingredient of the week: Papaya for the perfect breakfast (RECIPE)
Cachucha Peppers & Sundried Tomato Omelet
Prep: 5 minutes
Cook: 10 minutes
Yield: 1 serving
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