This sweet chilli sauce uses Peru’s finest, punchiest hot peppers and is perfect with seafood and meats or as an accompaniment to grilled vegetable dishes. It has a beautiful ruby colour and a delicate balance of sweetness and heat. No onions, tomatoes, or spices. Just red peppers, Rocoto chilli, garlic, sugar and a little lime juice, giving it a distinct style and taste. The purity of it and its simplicity makes it much more versatile.
How to Use: Rocoto Chilli sauce makes an outstanding stir-fry sauce for chicken, pork, or prawn dishes. It is also fabulous with cheeses like Feta or on the side as a dip.
Rocoto chilli peppers (Capsicum pubescens) are native to Peru and were consumed by the Incas and other Andean cultures millennia ago. Rocoto peppers look a bit like a squashed tomato, but taste nothing like them. These red (and sometimes yellow) peppers are hot, registering a similar level of “heat” on the Scoville Scale as the habanero pepper. If that means nothing, just know that they are multiple times hotter than jalapeños.