Collection: Soloman Islands

In the Solomon Islands, hot peppers are grown in village gardens, mainly bird’s eye chili and long green chilies similar to cayenne. They are chopped with lime, soy, or coconut milk into relishes that accompany fish, taro, cassava, and rice.

There is almost no formal chili industry; processed sauces and dried chilies are imported from Australia and Asia.

Local bird’s eye chilies provide sharp, bright heat that works well with coconut-based and grilled dishes.