Rocoto sauce is a traditional spicy sauce from Peruvian cuisine, made with rocoto, an Andean pepper with an intense flavor and characteristic heat. This homemade version combines rocoto with evaporated milk, red bell pepper, olive oil, and lime, achieving a creamy texture and a perfect balance between spiciness and freshness. It is ideal for accompanying pasta, noodles, grilled meats, or simply to add a special touch to your favorite dishes.
The preparation begins by softening the rocotos: they are cleaned, seeds removed, and boiled with brown sugar for 5 minutes to reduce their heat. Then, homemade evaporated milk is prepared by cooking half a liter of milk over medium heat for 1 to 1.5 hours, stirring constantly to prevent curdling. Once ready, it is strained and mixed with the rocotos, peeled red bell pepper, olive oil, and lime juice. Everything is blended until smooth.
This sauce is perfect for those seeking a spicy but not overwhelming kick, and it can be preserved longer if subjected to a water bath after preparation. Give it a try and add a Peruvian touch to your meals!
Prep
30 min
Cook
1 min
Servings
3
To soften the itching of Rocoto, clean them, remove the seeds and boil with the sugar for 5 minutes
We make evaporated milk (that is, we dehydrate more than 60% of the water it contains), we put 1/2 liter of milk in a large saucepan over medium heat.
We leave the milk between 1 hour and 1:30 h, stirring continuously so that it does not curdle or make cream
Strain the evaporated milk to remove the lumps
Add to the milk, the rocotos, the red pepper (all previously peeled, as we pass them through water they are easily peeled), the oil and the lime juice
We pass through the mixer until we leave a cream
Then I put it in a water bath so that it lasts for a while
