Small Bowl of Salsa de Rocoto
(click to enlarge)

Rocoto Sauce / Dip


Peru   -   Salsa de Rocoto
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
10 min
Yes		 Peruvians use this Sauce or Dip with just about anything and everything, and once you've tried it, so will you.

2
1
7
1/2
1
4
1/3
1/4
T
cl
oz
c
T
in
t
t
Rocoto Paste (1)
Garlic  
Queso Fresco (2)
Olive Oil (3)
Wine Vinegar
Saltines (4)
Salt
Pepper
Make   -   (10 min)
  1. Dice Queso Fresco medium. Put all ingredients in a blender (or Mixie) and run to a smooth sauce.
  2. Packed in a tightly sealed jar and refrigerated, it will last for several days.
NOTES:

  1. Rocoto Paste:

      Aji Rocoto chilis (Chili Manzano in Mexico) will not be available in most of North America, so we use Rocoto Paste, which is available in markets serving a Hispanic community or on-line. The amount given here gives the sauce a fairly mild chili bite. For details see our Peruvian Chili Pastes entry.

  2. Queso Fresco:

      This is an unaged softly crumbling cheese available in any market that serves a Hispanic community. For details see our Mexican Cheeses entry.

  3. Olive Oil:

      This should be Pure Olive Oil, not Virgin, which is more strongly flavored. Other neutral oils can be used.

  4. Saltines:

      [Soda Crackers]   (4 square inches) This sauce is prone to "break", especially when refrigerated. The Saltines seem effective in preventing this.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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