Traditional Panamanian relative of Habanero. Fruits are elongated, with fairly smooth skins and relatively few very deep pleats. Heat level is certainly high and Aji Chombo is used throughout Panama in native dishes and especially on the Atlantic coast. Originated in the Caribbean islands!
Attention Homemade Hot Sauce Lovers! Introducing Aji Chombo-- A Caribbean native that has become ubiquitous in Panama cuisine, these little peppers belonging to the chinense variety resemble a scotch bonnet pepper in flavor and shape. Aji Chombo is literally translated to "Black Man's pepper", this is a reference to the pepper's journey from the Carribean to Panama with West Indian laborers. The peppers were made into a signature hot sauce that encapsulated Carribean and Panama flavors. Today Aji Chombo hot sauce represents Panama cuisine, especially on the Atlantic coast where many Antillians reside. A fiery red and super sleek pepper, with a more elongated shape than the Scotch Bonnet (the name refers to a Scottish Tam 'O Shanter hat), but the Scoville rating is comparable to the Scotch Bonnet, ranging from 150 to 350 thousand Scoville Units. Aji Chombo is a thick walled pepper with a fruity almost sweet flavor and intense heat. Hot sauce enthusiasts consider this a must have for brewing the best!