A Peruvian sauce where rocoto comes through boldly, but with its edges properly rounded. Sautéing removes the raw bite while fresh cheese, milk and crackers give it a smooth body without taming it too much. You spoon out a little on the side and end up looking for something else to dip into it.
Remove the seeds and thick veins from the rocoto and cut it into pieces, then chop the red onion and garlic. Heat part of the vegetable oil in a skillet and sauté everything over medium heat for 5 to 6 minutes, stirring often, until the onion is soft and translucent and the rocoto has lost its raw vegetal aroma without browning heavily. Remove from the heat and let it cool for 2 minutes. Wash your hands thoroughly after handling the rocoto and avoid touching your eyes.
Transfer the sautéed mixture to the blender and add the
Turn what you find into an experience you can actually bring to your kitchen.
