Description
Cachucha chili peppers are an excellent source of vitamin C, which is an antioxidant that helps boost collagen production in the body, and are a good source of fiber, potassium, magnesium, and vitamins A and B6. The peppers also contain trace amounts of iron, calcium, and capsaicin.
Cachucha chili peppers are best suited for both raw and cooked applications such as sautéing, roasting, and stewing. When fresh, the peppers can be chopped into salsas, blended into sauces, used to flavor marinades, or tossed into green salads. Cachucha chile peppers are most popularly roasted and are used to flavor soups, stews, rice, beans, and cooked meats.
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