Yellow Rocoto Hot Sauce

I’m going Loco for Rocoto!

In this video I show you how I make a mild Yellow Rocoto Hot Sauce.

This is a cooked hot sauce as opposed my usual fermented hot sauces and can be enjoyed immediately.

I recommend serving this sauce with salads, stir fry’s and Mexican.

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YELLOW ROCOTO HOT SAUCE:
Ingredients (Small batch for 4 large 250ml/8.4 Oz bottles):
15-20 Yellow Rocoto peppers (550 Grams/1.2 pounds for this recipe)
1 medium onion
3 cloves of garlic
2 limes, peeled
1 Cup distilled white vinegar (more for runnier consistency)
1 teaspoon salt

Method:
1. Wash peppers in cold water and clean with a brush to remove any dirt.
2. Remove stems and seeds from peppers and cut into large chunks.
3. Peel onion, garlic and lime.
4. Place all ingredients except salt in a food processor and blend until combined.
5. Transfer to a sauce pan and bring to boil, simmering for 5 minutes. Allow to cool.
6. Add salt and blend to a fine smooth consistency (Nutribullet or Ninja blender works best)
7. Check for PH – Target is below 4.6 PH.
8. Fill/seal in clean sterilised and sanitised bottles/caps.

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