📝 About This Recipe
At the heart of Peruvian Andean cuisine lies the Rocoto pepper, a vibrant and potent chili known for its thick walls and deceptive apple-like appearance. This silky, versatile paste balances the pepper's intense heat with a hint of sweetness and a touch of acidity, creating a foundation for legendary dishes like Rocoto Relleno. Making your own paste at home captures a depth of flavor and a brilliant crimson hue that store-bought jars simply cannot match.
🥗 Ingredients
The Peppers
- 6-8 pieces Fresh Rocoto Peppers (seeds and veins removed; use gloves while handling)
- 4 cups Water (for boiling)
- 2 tablespoons Granulated Sugar (divided into two 1-tbsp portions for blanching)
Aromatics and Base
- 3 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 cup Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
Seasoning and Texture
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (preferably Peruvian or Mexican)
- 1 tablespoon Red Wine Vinegar (adds a necessary brightness)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Wear latex or nitrile gloves before handling the Rocoto peppers; they contain high levels of capsaicin that can burn your skin and eyes.
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2
Wash the peppers, cut off the stems, and slice them in half. Use a spoon to carefully scrape out all the black seeds and the white internal veins.
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3
Place the cleaned pepper halves in a medium saucepan and cover with cold water. Add 1 tablespoon of sugar to the water.
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4
Bring the water to a boil, then immediately drain the peppers. This 'blanching' process helps temper the extreme heat while preserving the flavor.
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5
Repeat the process: cover the peppers with fresh water again, add the second tablespoon of sugar, bring to a boil, and drain once more.
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6
In a skillet over medium heat, add the vegetable oil. Sauté the diced red onion for 5-7 minutes until translucent and soft, but not browned.
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7
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
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8
Transfer the blanched peppers, the sautéed onion and garlic mixture (including the oil), salt, pepper, and oregano into a high-speed blender.
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9
Add the red wine vinegar and lime juice to the blender. These acids help stabilize the color and flavor.
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10
Pulse until the mixture starts to break down, then blend on high speed for 1-2 minutes until the paste is completely smooth and velvety.
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11
If the paste is too thick to blend, add a teaspoon of water or oil at a time until the desired consistency is reached.
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12
Taste the paste carefully. If it is still too spicy for your preference, you can blend in a small piece of mild red bell pepper to dilute the heat.
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13
Allow the paste to cool completely before transferring it to a clean glass jar.
💡 Chef's Tips
Always use gloves when handling Rocoto peppers; their black seeds are significantly hotter than common chili seeds. For a milder paste, repeat the boiling/blanching process a third time with fresh sugar-water. If you can't find fresh Rocoto, you can use frozen ones found in Latin markets; just thaw them completely before cleaning. To extend shelf life, pour a thin layer of oil over the top of the paste in the jar to prevent oxidation. Store in the refrigerator for up to 2 weeks or freeze in ice cube trays for convenient portions that last 3 months.
🍽️ Serving Suggestions
Whisk a tablespoon into mayonnaise to create a spicy 'Crema de Rocoto' for dipping fries. Use as a marinade for grilled meats, particularly beef heart (Anticuchos) or chicken. Stir into a classic Peruvian chicken stew (Aji de Gallina) for an extra kick of heat and color. Serve alongside 'Papa a la Huancaina' to offer guests a spicier alternative to the traditional yellow sauce. Pair with a cold Peruvian pisco sour to balance the heat of the chili with the citrusy cocktail.