UKU Rocoto Chilli paste 205g

Rocoto (Capsicum pubescens) on the outside resembles a pepper for confusion, but burns like a medium-strong chilli. It is juicy like a steak tomato and gives every dish a fruity spice without even burning.

Use: For marinating meat, fish and seafood.  Rocoto is good in casseroles and sauces and is also ideal in the ceviche and Nikkei kitchen. In southern Peru, you will eat rocoto relleno, filled with rocoto pepper, and the chilli is also ground to molido along with onions, olive oil and garlic.

Suggested use: adds a spicy note to any sauce and also great for mixing with mayonnaise. Perfect for cevoche and the japanese-peruvian Nikkei cuisine.