By
Diego Cortés
Rocoto cream sauce is a deep red Peruvian sauce made by blending cooked rocoto with fresh cheese and evaporated milk until it turns thick, close to a spicy mayonnaise. In Arequipa it is known as uchucuta and it sits on the table next to anticuchos, boiled potatoes and chicharrón.
Rocoto is not just another chilli: it is a distinct Andean species, unrelated to the yellow ají, with thick walls and black seeds, and depending on the variety it ranges from 30,000 to 100,000 Scoville units. That is why the recipe works on two fronts: first it removes veins and seeds and boils the fruit for a few minutes to tame the heat, then it balances everything with dairy and a squeeze of lime. It makes about 550 g, enough for four generous servings, and keeps for a week in the fridge.
To build the full Peruvian table, serve it with papa a la huancaína, anticuchos and rocoto relleno.
Prep
20 min
Cook
10 min
Servings
4
Calories
220 kcal
Put on gloves and wash your hands well: rocoto capsaicin stays on the skin and reaches your eyes from a single touch.
Cut off the stems, split each rocoto lengthwise and scoop out the black seeds and white veins with a spoon, where almost all of the heat sits.
Boil them for 6 to 8 minutes in plenty of water with the sugar and coarse salt, until the flesh gives when you pierce it with a fork.
Drain the rocotos and throw away the water; for a milder sauce, boil them again for 3 minutes in clean water and drain once more.
Blend the rocoto with the garlic, fresh cheese, evaporated milk and soda crackers for 1 to 2 minutes, until no lumps or bits of skin are left.
With the blender running on low, pour in the oil in a thin stream and let it run 30 seconds longer, so the sauce emulsifies instead of splitting.
Add the finely chopped huacatay, lime juice, fine salt and pepper, and give it one short pulse so the herbs fold in without losing colour.
Adjust the texture: if it is thick, add evaporated milk a spoonful at a time; if it is runny, blend in one more soda cracker.
Pour the sauce into a glass jar, smooth the surface with the extra tablespoon of oil and chill for at least 30 minutes before serving, so the flavour settles.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
