A vibrant red rocoto chili paste: rocoto cleaned, sautéed, then blended with garlic, vegetable oil, and a touch of white vinegar for lift and shine. Thick, intensely red, and built to power stews, sauces, and seasonings with real heat. Short process, long impact.
Wash the rocotos, remove stems, thick veins, and some of the seeds. Cut them into medium pieces. Be careful with your hands: this chili does not warn twice.
Heat most of the vegetable oil in a skillet and sauté the rocotos for 6 to 7 minutes, until slightly softened, glossier, and no longer raw-smelling.
Add the garlic and cook for 1 more minute, just until fragrant. Do not brown it hard: burnt garlic in chili paste tastes like liquid punishment.
Transfer the sautéed mixture to the blender with the white vinegar, salt
Turn what you find into an experience you can actually bring to your kitchen.
Use the rocoto paste right away in stews or seasonings, or transfer it to a clean jar. Let it cool for 10 minutes before refrigerating; it should be thick, glossy, and clearly spicy.
