Crema de Rocoto

November 18, 2018

Crema de Rocoto - kvalifood.com

A smooth, creamy rocoto sauce made with queso fresco and evaporated milk. This is the more characteristic Peruvian preparation of rocoto sauce, with the boiling step taming the heat without killing the flavor.

Serve it alongside anticuchos, pollo a la brasa, grilled meats, potatoes, or as a dip with bread.

Makes ca. 350 ml

Ingredients

3 fresh rocoto peppers (ca. 240 g), or 5 smaller ones
100 g queso fresco, cubed
50 g red onion (ca. 1/2 small), roughly chopped
2 garlic cloves (ca. 10 g), peeled
3 tbsp evaporated milk
3 tbsp vegetable oil (or olive oil)
1 tbsp fresh lime juice
salt, to taste
black pepper, to taste

Directions

Halve the rocotos. Remove all seeds and veins. Wear gloves.
Boil the rocoto halves in salted water for 10 minutes. Drain and cool.
Blend the boiled rocoto, queso fresco, onion, garlic, evaporated milk, oil, and lime juice until smooth.
Season with salt and pepper. Adjust thickness with more milk (thinner) or more cheese (thicker).
Refrigerate at least 1 hour before serving. Keeps 5-7 days.

Notes

The boiling step tames the heat without killing the flavor.
Queso fresco is essential for the creamy body. Cotija works as substitute.
If rocotos are unavailable, use Fresno peppers or habanero (different heat profile).