2Hot Rocoto Sauce clone recipe?

[RedtailForester]

I'm thinking about making a sauce with the few red rocotos I harvested this season. Since I absolutely love 2Hot Rocoto sauce, I was thinking about trying to make a clone recipe for my personal use. The bottle of 2Hot says "...made with 99% pure rocoto pulp." The other ingredients are salt, ascorbic acid and xanthan gum. With so few ingredients, it should be simple enough I guess.

Any ideas?

 

[Burning Colon]

i would be inclined to let the ground rocoto sit in the ingredients overnight before cooking and see if that would help in drawing out more of the rocoto flavour. you may wish to add a few pinches of sugar to assist in this process.

good luck, hope she is tasty.

 

[ajijoe]

YES IT LOOKS LIKE THERE IS NO VINEGAR
so the acid base is the ascorbic acid, you can sub Ball fruit fresh or citric acid for the vita c

and seeing Rocotos have such a delicate flavor vinegar and too much salt would overpower it so its best to go easy with them
xanthan gum is just a thickener and could be omitted if your not worried about the thickness of the sauce

so yeah it should be easy

thanks your friend joe

 

[Smiter Q]

Did you make this? How did it come out?

 

[RedtailForester]

Still trying to find the time to make a batch. Will advise.

 

[RocketMan]

As the peppers have as Joe said a rather delicate flavor I think I'd make a mash with the peppers using just very little salt, if I had 1 pound of peppers say 2 tablespoons of Pickling or Kosher salt, and say 2 tablespoons of Whey or Kefer grains to kick start the mash. That way there's no added vinegar flavor to over power the peppers. The lactic acid from the mashing process will provide the acid to get the ph down and the peppers will have a better flavor from having been aged some. Then when your ready to make your sauce you can add the ascorbic acid and xanthan gum if you still think they're necessary. Make sure you taste the sauce first before adding the ascorbic acid though. Adding it may be over kill with the lactic acid that would already be in there.

Cheers,
RM