Ají Chombo
What it is
Panama's Scotch bonnet–type chile — a small, wrinkled, lantern-shaped C. chinense in yellow, orange, and red. Chombo is a regional Panamanian term; botanically it's a habanero/bonnet relative.
How it's made
Used fresh, frequently steeped in vinegar to make the Panamanian table sauce ají chombo (chile in vinegar with onion and herbs).
Flavor profile
Intensely fruity and floral with searing C. chinense heat — apricot and tropical notes beneath a strong, slow-blooming burn.
Culinary uses
The vinegar sauce is splashed over rice, beans, soups (sancocho), and seafood across Panama and the Caribbean coast. Pairs with culantro, lime, onion, and seafood.
Regional variations
Panama and the broader Caribbean coast of Central America; closely akin to Scotch bonnet and habanero.
Cultural & historical context
Reflects Afro-Caribbean influence on Panamanian cooking, where the bonnet-type chile in vinegar is the default table heat.
Reference notes
Tags: `fresh`, `very-hot`, `Panamanian`, `Caribbean`, `C. chinense`, `fruity`, `vinegar-sauce`. Related: Scotch bonnet, habanero, ají limo. Substitute Scotch bonnet or habanero. Sourcing: Caribbean/Latin markets. Link → Scotch Bonnet, Habanero, Sancocho.