Rocotos make a sauce with body. Their thick flesh and distinctive heat are excellent with citrus, herbs and roasted garlic.
Ingredients
- 6 ripe rocoto peppers, seeded if you want less heat
- 1 small onion, roughly chopped
- 2 garlic cloves
- Juice of 2 limes or 1 orange and 1 lime
- A handful of cilantro stems and leaves
- 1 tbsp vinegar
- Salt to taste
Method
- Roast or pan-char the onion, garlic and rocotos until lightly blistered.
- Blend with citrus juice, vinegar, cilantro and a pinch of salt.
- Taste and adjust with more citrus for brightness or a spoonful of water to loosen.
- Rest 20 minutes before serving so the heat and citrus settle.
- Keep refrigerated and use within a week.
Grow it
Grow this with Rocoto Yellow pepper seeds or Rocoto Red pepper seeds.
Home hot sauce note: keep fresh or fermented small-batch sauces refrigerated unless you are using a tested canning recipe and verifying acidity.