The Akabare or Dalle Khursani (red cherry chili) is a highly spicy pepper with a unique aroma, native to the mountainous regions of Nepal in the Himalayas. Its value on the Scoville scale ranges between 100,000 and 350,000 SHU.
The plant can grow between 100 and 130 cm in open fields and between 150 and 180 cm in greenhouses. The size and shape of the fruit resemble that of a cherry, and it is consumed fresh, cooked, dried as a powder, or pickled.
This chili is rich in vitamin A, vitamin E, and potassium, and low in sodium. One hundred grams of fresh Dalle Khursani contain 240 mg of vitamin C (five times more than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E.
Akabare Sauce
Ingredients
- 6 Akabare chilies
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 100 grams of piquillo peppers (one jar)
Preparation
- Blend all the ingredients well with a pinch of salt to taste.
- Heat a pan until quite hot and pour in the blended mixture.
- Cook while stirring for about 5 minutes, reducing the heat to medium.
- Once cooked, let it cool, transfer it to an airtight jar, and refrigerate.
