These peppers have a mild and sweet flavor with a hint of smokiness.
These can serves as a substitute for hotter peppers in any dish.
Traditionally, Caribbean dishes pair these peppers with beans and rice.
250 grams ají cachucha peppers
¼ cup balsamic aceto
1 cup sugar
1 small lemon, juiced and strained
1 teaspoon butter
Wash and remove the twig, veins and seeds from the peppers. Chop into very small cubes.
Put the peppers in a saucepan, cover with water, and boil for five minutes. Drain them using a strainer, then put them back into the saucepan to repeat the process twice, putting aside a ¼ cup of water from the preparation.
Add sugar, balsamic aceto, and lemon juice to another saucepan. Add the drained peppers and the ¼ cup water from the preparation and bring to boil until thickened and set. Let cool, then enjoy.
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