Turn your chilli crops into delicious treats.
Spicy Rocoto Sauce (Rocoto Crema)
Are you looking for an easy way to use some of your Rocoto crop? Consider making a moorish, tasty, spicy sauce (salsa), that will have you coming back for more. This is a twist on a centuries old Peruvian recipe. It can be used liberally on cooked or cold meats. It’s made with mayonnaise and lime juice and is delicious with chicken, soups, potatoes, as well as on sandwiches. In fact it can be used on almost anything!
1/2 cup mayonnaise or reduced fat mayonnaise
2 tablespoons crushed rocoto chilli pepper (no seeds)
Juice of one Lime
1 tablespoon Cider Vinegar or similar
1/2 teaspoon powdered mustard
1 teaspoon of sugar or honey.
Salt (to taste)
Grounder pepper (to taste)
1 or 2 large cloves of Garlic
Fresh Coriander (to taste)
- Add ingredients together in a blender, starting with 2 tablespoons of the rocotos and adding more if needed, depending on the level of spiciness desired. Add remaining ingredients and blend.
- Season with salt and pepper to taste. Decant into an appropriate jar and store in refrigerator until ready to use.
Yellow Chilli and Pineapple Sauce
80g of yellow medium hot chillies (Habanero heat). De-stalked and finely chopped. Please wear gloves! Remove the seeds to lower the heat or not if you are chasing the heat!
1 x large onion finely chopped. This is approximately 250g.
800g of Pineapple chunks.
160 ml cider vinegar or similar.
1/2 a cup of dark golden caster sugar. This is 125g. Keep some back as you can always add more to the mixture.
Juice of 1 lemon.
1 tsp English mustard powder.
30g Root ginger peeled and chopped.
1 tsp Oil. Toasted sesame oil is great. Adds a nutty flavour, otherwise olive oil, or similar.
1/2 Garlic bulb.
1. First, fry the onion and garlic in the oil, until it goes soft and it starts to go translucent.
2. Add the chopped fruit, lemon juice and chopped chillies.
3. Cook down for around 10 minutes on a medium heat, stir to prevent it sticking.
4. Now add 3/4 of the cider vinegar, the mustard powder, sugar, salt and remaining ingredients and boil for at least 15 mins, or until a nice sauce consistency is achieved. Top up with remaining vinegar, only if needed, to reach the required thickness. Stir often.
5. Now blend until smooth, taste and pour into clean bottles.
Consume within 6 months. You can add all sorts of ingredients. Different fruit, vegetables like carrot or fresh or dried herbs.
Quick Chilli Lime Mayo
This is a hot and fruity mayonnaise that takes only seconds to make. Fantastic with seafood.
4 tablespoons of mayonnaise.
Grated zest and freshly squeezed lime.
1 Scotch Bonnet or similar chilli.
Mix the mayonnaise and the lime juice in a small bowl
Gradually add the finely chopped Scotch Bonnet until the desired heat level is attained.
Garnish with lime zest.