📝 About This Recipe
Hailing from the high altitudes of the Andes, the Rocoto pepper is the soul of Peruvian cuisine, prized for its thick, juicy walls and creeping, fruity heat. This vibrant crimson paste captures the pepper’s unique apple-like sweetness balanced by a fiery kick that is more complex than your average chili. A staple in every limeño kitchen, this versatile condiment provides the essential base for legendary dishes like Rocoto Relleno or a zesty accompaniment to fresh ceviche.
🥗 Ingredients
The Peppers
- 1 pound Rocoto Peppers (fresh, deep red, stems removed)
- 4 cups Water (for boiling)
- 2 tablespoons Granulated Sugar (divided; used to tame the heat during boiling)
- 2 tablespoons White Vinegar (added to boiling water)
Flavor Aromatics
- 3 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 cup Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
Seasoning and Emulsion
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Dried Oregano (Peruvian variety if available)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (for a silky finish)
👨🍳 Instructions
-
1
Begin by washing the rocoto peppers thoroughly. Since they contain black seeds and can be very spicy, I highly recommend wearing kitchen gloves for the next steps.
-
2
Slice the peppers in half lengthwise. Use a spoon to scrape out the black seeds and the white internal ribs; this is where the majority of the heat lives.
-
3
Place the cleaned pepper halves in a medium saucepan and cover with cold water. Add 1 tablespoon of sugar and 1 tablespoon of white vinegar to the water.
-
4
Bring the water to a boil over medium-high heat. Once boiling, cook the peppers for 5 minutes, then drain the water completely.
-
5
Repeat the boiling process: fill the pot with fresh water, the remaining 1 tablespoon of sugar, and 1 tablespoon of vinegar. Boil for another 5 minutes and drain. This 'blanching' process mellows the heat and removes bitterness.
-
6
Shock the boiled peppers in a bowl of ice water to stop the cooking and preserve their brilliant red color. Peel away any loose skins if they easily separate, though this is optional.
-
7
In a small skillet, heat the vegetable oil over medium heat. Add the diced red onion and sauté for 4-5 minutes until translucent and soft.
-
8
Add the minced garlic to the onions and cook for an additional 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
-
9
Transfer the blanched rocoto peppers, the sautéed onion and garlic mixture (including the oil from the pan), salt, pepper, and dried oregano into a high-speed blender or food processor.
-
10
Pulse the mixture several times to break down the peppers, then blend on high until a completely smooth, velvety paste forms.
-
11
With the blender running on low, slowly drizzle in the lime juice and extra virgin olive oil. This will emulsify the paste and give it a glossy, professional finish.
-
12
Taste the paste carefully. If it is too thick, add a teaspoon of water; if it needs more brightness, add a pinch more salt or a drop of lime.
-
13
Transfer the finished paste to a sterilized glass jar. Allow it to cool completely before sealing.
💡 Chef's Tips
Always wear gloves when handling Rocotos; their oils are significantly more persistent than jalapeños. If you want a truly fiery paste, skip one of the boiling cycles or leave a few seeds in the mix. To extend shelf life, pour a thin layer of olive oil over the top of the paste in the jar to create an airtight seal. If fresh rocotos are unavailable, you can use frozen ones, but ensure they are fully thawed and patted dry before the sauté step. For a creamy 'Crema de Rocoto' variation, blend in 2 tablespoons of cream cheese or evaporated milk at the very end.
🍽️ Serving Suggestions
Swirl a spoonful into a bowl of Sopa a la Minuta for an instant flavor explosion. Serve as a dip alongside 'Papa a la Huancaína' or boiled golden potatoes. Use as a marinade for grilled chicken or shrimp to add an Andean twist to your BBQ. Mix with a little mayonnaise to create a spicy sandwich spread for a Butifarra. Pair with a crisp Pisco Sour to balance the heat of the peppers with the cocktail's acidity.