Peruvian Rocoto Pepper Salsa

Ingredients

• 4 rocoto peppers, charred and deseeded 4 rocoto peppers, charred and deseeded
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 11g, 6g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the broiler in your oven.
2. 2.
   Place the rocoto peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally.
3. 3.
   Remove the peppers from the oven and let them cool. Once cooled, peel off the charred skin and remove the seeds.
4. 4.
   Finely chop the deseeded rocoto peppers.
5. 5.
   In a bowl, combine the chopped rocoto peppers, red onion, minced garlic, lime juice, sugar, and salt.
6. 6.
   Mix well until all the ingredients are evenly combined.
7. 7.
   Let the salsa sit for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Rocoto peppers — When handling rocoto peppers, it is recommended to wear gloves as they can be quite spicy and may irritate the skin or eyes. Remove the seeds to reduce the heat level of the salsa.

Tips & Tricks

• Adjust the amount of rocoto peppers according to your spice preference. For a milder salsa, use fewer peppers or remove the seeds completely.
• For a smokier flavor, you can roast the rocoto peppers on a grill instead of broiling them.
• Add a touch of chopped cilantro or parsley for an extra burst of freshness.

Serving advice

Serve the Rocoto Pepper Salsa as a condiment alongside grilled meats, roasted vegetables, or as a dip for tortilla chips. It also pairs well with Peruvian dishes such as ceviche or causa.

Presentation advice

Garnish the salsa with a sprinkle of chopped cilantro or a lime wedge to add a pop of color and freshness. Serve it in a vibrant bowl to showcase its fiery red hue.