Rocoto Sauce Recipes

"SWEET" PERUVIAN ROCOTO PEPPER SAUCE

Easy to make, versatile accompaniment to chicken, potato fries, anticuchos, vegetables, jalea, and plenty of other dishes. Use it with snack foods and many street foods to give a bit of a spicy kick.

Provided by Eat Peru

Number Of Ingredients 10

Ingredients

5 ripe red rocoto peppers (300 g)
1 liter water
1 tbsp salt
2 tbsp oil
½ tbsp evaporated milk
100 g fresh white cheese
2 cloves garlic
2 small serrano peppers
1 smal onion (50 g)
Salt and pepper to taste

Steps:

Wash the rocotos and remove any dirt. Do not cut the stem, the peppers must be cooked whole and sealed. Peppers that are open give off a gas that causes itchy throat when boiled.
Place a liter of water in a small pot and add a teaspoon of salt. When the water begins to boil, add the chili peppers and cook covered for 15 to 20 minutes.
Turn off the stove, remove the pot, and drain the water. Leave the peppers resting for a moment until they are cold and easy to handle.
Note: for this step use gloves, a knife and a small spoon, and a mask if possible. Place the peppers one by one on the board. Cut transversely in two and with a spoon, gently scrape the surface of the pepper to remove the seeds and veins. Discard the seeds, the stem, and the veins. Put the pulp of the peppers in a bowl.
When pepper pulp is clean, place the peppers (Rocoto and serrano) in the blender glass. Add the peeled and chopped onion, garlic, fresh cheese and finally the liquids (evaporated milk and oil). Season with salt and pepper. If you are not used to spice, you can add the seasoning with a toothpick.
Beat in the blender at high speed for at least 5 minutes. The resulting mixture should be dark pink and homogeneous in appearance and texture.
Pour the mixture into a clean, completely dry glass container. Keep in the fridge for up to 7 days.

Nutrition Facts : ServingSize 1 tsp, Calories 11 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g

ROCOTO SAUCE

Rocoto Sauce image

Rocoto (or locoto, or manzano) peppers are one of the earliest peppers domesticated, some 6,000 years ago. This sauce recipe is from Yanuq.com.

Provided by realbirdlady

Categories Sauces

Time 10m

Yield 1 cup, 10-15 serving(s)

Number Of Ingredients 5

Ingredients

1 rocoto chile pepper
1/2 cup evaporated milk
1 key lime, juice of
1 cup oil
1 teaspoon salt

Steps:

Seed rocoto and cut into large pieces. (Wear gloves, and be careful about touching your face or eyes. These peppers are hot!).
Place pepper, milk, and lime juice in blender.
With the blender running, slowly add oil, to form a creamy sauce.
Add salt to taste.

Nutrition Facts : Calories 210.6, Fat 22.8, SaturatedFat 3.4, Cholesterol 3.6, Sodium 246, Carbohydrate 1.6, Sugar 0.1, Protein 0.9

SHRIMP COCKTAIL WITH ROCOTO CHILE DIPPING SAUCE

Shrimp Cocktail with Rocoto Chile Dipping Sauce image

Provided by Aarón Sánchez

Categories appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups prepared chili sauce (store bought)
1 1/2 cups ketchup
1 lemon, juiced, plus 2 lemons, halved
1 tablespoon sugar
2 tablespoons Worcestershire sauce
1/2 cup prepared horseradish
2 tablespoon rocoto Peruvian chile paste
1 tablespoon chopped cilantro
4 tablespoons pickling spices
2 tablespoons hot pepper sauce
Salt and freshly ground black pepper
10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached

Steps:

Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.
In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.
Serve on a platter with a bowl of the dipping sauce in the middle.

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