The Rocoto (Capsicum pubescens), the name given in Peru, Chile, and Ecuador, and called locoto in Bolivia and Argentina, is a type of chili pepper with an intensely hot flavor, fleshy texture, and red, green, or yellow color.
Native to the Andean region of South America, it is widely consumed fresh, dried, or ground, or in the famous "rocoto relleno" (stuffed rocoto).
Its seeds are black and its spiciness is very high, ranging from 50,000 to 250,000 units on the Scoville scale.
Originally from Bolivia and Peru, its cultivation dates back around 5,000 years, with traces found in the Guitarrero caves.
It is also known as Siete Caldos, Chile de Caballo in Guatemala, and chile de cera, morrongo, perón, chile manzano in Mexico.
Ceviche
Peruvian dish of fish marinated in citrus seasonings
Ingredients
- 1 kg of fresh white fish with thick fillets
- 6 limes
- 2 red onions thinly sliced in julienne
- 2 tablespoons finely chopped fresh cilantro
- A quarter of a rocoto, finely chopped
- Salt and freshly ground white pepper
Preparation
- Cut the hake into small cubes and add to a bowl along with ice cubes.
- Add two pinches of salt, the cilantro, and the finely chopped rocoto to the bowl.
- Mix everything and leave in the refrigerator for 15 minutes.
- Slice the red onions into half-rings and place them in ice water for 10 minutes.
- Add the lime juice to the bowl.
- Cover the fish with leche de tigre (tiger’s milk) and stir well.
- Add the red onion and mix.
Rocoto Sauce
Ingredients
- 1 large ripe rocoto
- 100 grams of piquillo peppers in strips
- 1 large garlic clove
- Extra virgin olive oil
Preparation
- Blend all the ingredients together with a mixer.
- Heat a pan well and pour the mixture into it.
- Cook for 10 minutes, stirring.
- Store in the refrigerator once the sauce has cooled.
