I didn't get a lot of rocotos this year, but I'm eager to put them to use. They're a lot smaller than the ones I'd enjoyed stuffed in Urubamba or Ollantaytambo, so the question is then: how do I make the most of them? I figure you can't go too wrong with a sauce strategy, but what is the best aproach/recipe for highlighting their flavor? Amy advice?
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Best sauce for showcasing rocotos (and other C. pubescens)
- Thread starter j.t.delaney
- Start date
Any basic sauce recipe will give you a good showcase for the peppers. It's when you start using a lot of "special" ingredients that you can start to loose the pure pepper flavor. Try making a sauce of:
Peppers
Onion
Garlic
Carrots
After you make the sauce let it sit for a week or 2 then give it a try.
Cheers,
RM
Peppers
Onion
Garlic
Carrots
After you make the sauce let it sit for a week or 2 then give it a try.
Cheers,
RM
I did not have enough Rocoto's to use other than eating---the plants are only one year old.
But for the peppers that have enough I am lactose-bacteria fermenting them for 90 days and then bottling them as that without any additives. That is so I have a record of the flavor of the pepper and can be evaluated.
Good luck
But for the peppers that have enough I am lactose-bacteria fermenting them for 90 days and then bottling them as that without any additives. That is so I have a record of the flavor of the pepper and can be evaluated.
Good luck