Best Rocoto Sauce Recipes

Rocoto Sauce image

Provided by realbirdlady

Categories Sauces

Time 10m

Yield 1 cup, 10-15 serving(s)

Number Of Ingredients 5

Steps:

Seed rocoto and cut into large pieces. (Wear gloves, and be careful about touching your face or eyes. These peppers are hot!).
Place pepper, milk, and lime juice in blender.
With the blender running, slowly add oil, to form a creamy sauce.
Add salt to taste.

Nutrition Facts : Calories 210.6, Fat 22.8, SaturatedFat 3.4, Cholesterol 3.6, Sodium 246, Carbohydrate 1.6, Sugar 0.1, Protein 0.9

Shrimp Cocktail with Rocoto Chile Dipping Sauce image

Provided by Aarón Sánchez

Categories appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 12

1 1/2 cups prepared chili sauce (store bought)
1 1/2 cups ketchup
1 lemon, juiced, plus 2 lemons, halved
1 tablespoon sugar
2 tablespoons Worcestershire sauce
1/2 cup prepared horseradish
2 tablespoon rocoto Peruvian chile paste
1 tablespoon chopped cilantro
4 tablespoons pickling spices
2 tablespoons hot pepper sauce
Salt and freshly ground black pepper
10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached

Steps:

Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.
In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.
Serve on a platter with a bowl of the dipping sauce in the middle.