Crema de Rocoto
Prep 20 min Total 1 hr 45 min
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).
See Also
Aji Amarillo Paste
Fresh Salsa de Rocoto
Salsa Huancaina
Sambal Oelek