We had neighbors from Peru who would get rocoto's flash frozen from Peru the size of a nice bell pepper that were the color of a orange bell pepper and a good heat.
Well this sauce comes as close to eating a rocoto as i've found made with no vinegar uses absorbic acid as it's acid in the production of this sauce along with the rocoto's from the Andes and xanthan gum.
2 Hot Rocoto uses 99% pure rocoto pulp so you get that rocoto flavor without vinegar makes for a great tasting sauce.
On flavor I would say 8 of 10 on flavor and as for the heat I would give it an 8 of 10 on heat.
The rocoto's are different in the way you feel the heat I had some say it's not very hot to others coughing saying the peppers catch in your throat. Myself I notice how they do kinda catch you in the throat.
Overall a good sauce That I think all chileheads need to at least try.
Mick
Kato's
Well this sauce comes as close to eating a rocoto as i've found made with no vinegar uses absorbic acid as it's acid in the production of this sauce along with the rocoto's from the Andes and xanthan gum.
2 Hot Rocoto uses 99% pure rocoto pulp so you get that rocoto flavor without vinegar makes for a great tasting sauce.
On flavor I would say 8 of 10 on flavor and as for the heat I would give it an 8 of 10 on heat.
The rocoto's are different in the way you feel the heat I had some say it's not very hot to others coughing saying the peppers catch in your throat. Myself I notice how they do kinda catch you in the throat.
Overall a good sauce That I think all chileheads need to at least try.
Mick
Kato's