Favorite green chinense peppers for Culantro sauce

[Truth or Dare]

A few years back, I had a green sauce at a family cookout that completely blew me away, bright, herbal, and with just the right heat. Ever since, I've wanted to recreate something like it, but with culantro as the star. This season, I'm finally giving it a go and I'm growing several chinense varieties and plan to test each in small batches of sauce, so for those who've done something similar, any green-stage chinense peppers you've found especially tasty or aromatic? Would love to hear what's worked for you

 

[nepo baby]

Try using green habanadas or unripe Bonda Ma Jacques if you can get your hands on them. Recommended becasue of that citrus taste that pairs real nice with culantro without overwhelming it.

 

[Truth or Dare]

Try using green habanadas or unripe Bonda Ma Jacques if you can get your hands on them. Recommended becasue of that citrus taste that pairs real nice with culantro without overwhelming it.

Awesome, thanks! I've got some Bonda Ma Jacques seedlings going, so I'll try a few green. Love the idea of that citrus kick balancing the culantro

 

[PizzaBoyfriend]

Try using green habanadas or unripe Bonda Ma Jacques if you can get your hands on them. Recommended becasue of that citrus taste that pairs real nice with culantro without overwhelming it.

besides habanadas, I like Aji Dulce for green chinense flavor. They give you that classic aromatic chinense profile without overwhelming heat, perfect for letting the culantro shine