Crema de Rocoto: Spicy Rocoto Pepper Sauce

By Marian Blazes

Updated 09/17/18

Rocoto chile peppers
Dave King/Getty Images
Ratings (20)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 3/4 cups sauce (4 portions)
Nutritional Guidelines (per serving)
200 Calories
21g Fat
4g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rocoto chile peppers (Capsicum pubescens) are one of the staple chiles used in Peruvian cuisine, along with aji amarillo, aji limo (often used in ceviche) and aji panca. Rocotos are quite spicy and resemble small bell peppers. Make sure not to mistake these for baby bell peppers — they can be a fiery surprise!

Rocoto peppers really shine in the salty, flavorful salsas that are almost always on restaurant tables or accompanying rotisserie chicken. This rocoto sauce is made with mayonnaise and lime and is delicious with chicken and potatoes, as well as on sandwiches. You can find jarred rocoto paste online or in Latin markets and groceries that sell Peruvian products.

Ingredients

  • 1/2 cup mayonnaise
  • 2 to 4 tablespoons rocoto chile pepper paste
  • 1 lime (juiced)
  • 1 tablespoon vinegar
  • 1/2 teaspoon powdered mustard
  • 1 teaspoon sugar
  • Salt (to taste)
  • Pepper (to taste)

Steps to Make It

Whisk ingredients together in a bowl, starting with 2 tablespoons of the rocoto paste and adding more if needed, depending on the level of spiciness desired.

Season with salt and pepper to taste (some jarred rocoto paste is already salted so be sure to taste first). Store in refrigerator until ready to use.