"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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 80 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Pour the mixture into a clean, completely dry glass container. Keep in the fridge for up to 7 days.