The species of Capsicums that includes the Mexican manzanos and
the Peruvian rocotos.
Not exact matches
As Doris Platt Rodriguez, the
Peruvian owner of the restaurant Andina in Portland, Oregon says, «a sauce made with
rocoto is the hot sauce por excelencia.
Peruvians especially prize
rocotos because the chiles» tropical fruit overtones combine with a heat that works only on the taste buds and not on the digestive system.
The
Peruvians typically accompany stuffed
rocotos with beer, although a red wine is also appropriate.
Placed at the center of the table, a
rocoto sauce will be used by
Peruvians on virtually any food.»
Beyond ají amarillo, ají panca and
rocoto lies a universe of
Peruvian chile peppers to be savored.
Because of the worldwide popularity of gastronomic tours a
Peruvian travel operator, published his book in which they describe all the typical flavors and ingredients used in the
Peruvian cuisine such as rice, potatoes, onions, the different kinds of meat and the 3 types of
Peruvian peppers (the yellow, the red and the
rocoto red).