5 Best Rated
Dishes with Rocoto Chile

Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time. Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.Expand

Rocoto relleno is the most famous appetizer from the Peruvian city of Arequipe, consisting of a spicy, oven-baked rocoto chili pepper stuffed with ground beef, onions, and pieces of hard-boiled eggs. The stuffing is traditionally seasoned with cumin, chili paste, salt, and ground pepper. Rocoto is often served with a slice of queso fresco cheese melted on top of the stuffing. This flavorful appetizer is often accompanied by baked potatoes or various salads on the side.Expand

Uchucuta is a traditional spicy sauce or condiment. It's usually made with a combination of rocoto chiles, grated cucumbers, peanuts, huacatay leaves, evaporated milk, chopped onions, coriander leaves, queso fresco, and salt. The ingredients are seasoned with salt and blended until creamy. If it's too thick, a bit of water or milk is added to the mixture. Once blended, the sauce is placed into a container and chilled until it's needed. It's recommended to serve uchucuta as an accompaniment to huatia (slow-cooked beef), pachamanca (marinated meat baked on hot stones), or cooked potatoes.Expand

Llajua is an authentic Bolivian hot sauce made with rocoto chili peppers (between 30,000 and 100,000 Scoville), pápalo (in Bolivia known as quillquiña or Bolivian cilantro), tomatoes, and optional onions. In Bolivia, llajua is traditionally made using a batan – a big stone mortar and pestle used to grind all of the ingredients for the sauce. Consumed throughout the country, llajua is used on everything from grilled meat and soups to pies and vegetable dishes.Expand

Qapchi is a traditional appetizer originating from Ayacucho region. It is made with a combination of cheese (usually queso fresco), rocoto peppers, aji peppers, oil, onions, and milk. The combination is mixed into a sauce which is then served over boiled potatoes, with the addition of corn or yucca.Expand