Salsa de rocoto
Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time.
Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.
Serve with
Jalea
Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid,... Read more
Sancochado
Sancochado is a robust Peruvian soup that was originally prepared with around ten different meats, but nowadays only one or two are used in its preparation. Besides meat,... Read more
WHERE TO EAT The best Salsa de rocoto in the world (according to food experts)
