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Chile - Rocoto

Bloody Maria

This is a "south of the border" Bloody Mary substituting tequila for the vodka. But if you are a purist, use the vodka or leave out the alcohol altogether and have a great morning wake-up drink. Adding the rocotos, rather than Tabasco, added flavor as well as warming the drink nicely. The heat came on slowly and lingered. This is one of the best uses for chile juice.

Ceviche de Corvina

I am including several ceviches from Peru because some travelers claim that they are superior to those of Ecuador. The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used as well. The Peruvian ceviches include a few rounds of cooked corn on the cob and cooked slices of sweet potatoes. Note: This recipe requires advance preparation.

Pebre (Chilean Hot Salsa)

Here is the classic hot sauce of Chile, one that is served with grilled 
or roasted meats. The type of chiles used varies considerably, depending 
on availability and the cook's preference.

Puerto Rican Sofrito

Here is an unusual sauce that is almost a stew. In Puerto Rico, some 
cooks depend on only the bell peppers for Capsicum flavor; others add 
some rocotillo chiles, as I do if I can find them. Otherwise, I use a 
fourth the amount of habaneros. Serve this sauce over a rice or black 
bean dish.

Stuffed Rocoto Chiles

'The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. '

Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”