Rocoto Sauce Recipes

"SWEET" PERUVIAN ROCOTO PEPPER SAUCE

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.

ROCOTO SAUCE

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.

SHRIMP COCKTAIL WITH ROCOTO CHILE DIPPING SAUCE

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.