Nicaragua

Nicaragua’s pepper production is dominated by smallholders who grow chilote (local annuum), aji dulce–type sweet chilies, jalapeño, serrano, and hotter habanero/Scotch bonnet–like chilies. These supply local markets and hot-sauce makers, with some fresh exports and chili mash shipped to regional processors.

In Nicaraguan cuisine, hot peppers are used more as condiments than as the main vegetable: local salsas picantes blend chilies with vinegar, onions, and herbs to accompany gallo pinto, quesillos, fried plantains, and seafood. Pickled onions with chilies are a common table item. Imports from Mexico and the US add chipotle, canned jalapeños, and branded sauces. Nicaragua’s chilies emphasize vegetal, herbal, and fruity heat—perfect for bright, acidic salsas rather than extremely smoky or fermented profiles.