Rocoto chile peppers (Capsicum pubescens) are one of the staple chiles used in Peruvian cuisine, along with aji amarillo, aji limo (often used in ceviche), and aji panca. Rocotos are quite spicy and resemble small bell peppers. In fact, the first time I saw them in the grocery I thought they were baby bell peppers, so I bought them, chopped them up, and put them in a salad - a fiery mistake!Rocoto peppers really shine in the salty, flavorful salsas that are almost always on restaurant tables or accompanying rotisserie chicken. This rocoto sauce is made with mayonnaise and lime, and is delicious with chicken and potatoes, on sandwiches, etc. You can find jarred rocoto paste in Latin markets and groceries that sell Peruvian products, or online.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 3/4 cup salsa.
- 1/2 cup mayonnaise
- 2-4 tablespoons rocoto chile pepper paste
- Juice of one lime
- 1 tablespoon vinegar
- 1/2 teaspoon powdered mustard
- 1 teaspoon sugar
- Salt and pepper to taste (note - some jarred rocoto paste is already salted)
- Whisk ingredients together as listed, starting with 2 tablespoons of the rocoto paste.
- Add more rocoto to taste, depending on level of spiciness desired.
- Season with salt and pepper to taste. Store in refrigerator until ready to used.