Best sauce for showcasing rocotos (and other C. pubescens)

[j.t.delaney]

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?

 

[Lando]

Rocoto yelly is my favourite this year really brings out the taste. Can link you to the recipe if you are interested it is easy to make. I used lemon juice instead of vinegar
Did you grow Rocotos from seeds you brought back from your trip there? Got any pictures?

 

[RocketMan]

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

 

[Balac]

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