La Peruvian Chili Sauce It is a spread that is consumed in Peru very frequently for its particular flavor and its thickness, since it is perfect to accompany any traditional Peruvian dish without the need to resort to sauces with additives and preservatives.
Its main ingredient is hot pepper, the hottest pepper of its group and the only one with the black seeds. Its general characteristics include its nice red color, although they can also be ripe orange, yellow or green depending on the place of cultivation and its particularities.
Now, this sauce based on great spicy of Peru can court and be included in many other meals, among which stand out the baked potato stuffed with egg, white rice with leeks and charcoal grilled proteins
Peruvian Chili Sauce Recipe
Ingredients
- 8 yellow peppers or hot peppers
- 300 gr of goat cheese (can be replaced with hard cheese or according to taste)
- 50 gr of crackers
- 3 tbsp. vegetable oil
- 1 purple onion
- 1 egg
- 2 large clove of garlic
- 480 ml of milk
- Salt and pepper to taste
Materials or utensils
- Blender
- Knife
- Spoon
- Cutting board
- Skillet
- Kitchen towels
Preparation
- 1st Step:
Wash the peppers with enough water and, with the help of a chopping board, cut them in half. Later, with a spoon remove the seeds trying to scrape as much as possible from each wall of the chili, so that all the veins are eliminated. Repeat this procedure with each of the peppers.
- 2nd Step:
Rinse the peppers again and now cut them into small cubes. Reserve in a small cup.
- 3st Step:
Now Peel the red onion and the garlic and cut them also into squares.
- 4th Step:
Proceed to heat the pan together with the oil, add the chili and onionWhen you see that the onion is already transparent, add the other ingredients. Mix everything very well taking into account that nothing burns, for approximately 10 minutes.
- 5th Step:
Add the sofrito to the blender, also incorporating the crackers, cheese, milk, egg and a pinch of pepper. Blend everything very well until you get a homogeneous cream., rectify the salt and if necessary, add to your liking.
- 6th Step:
In conclusion, pour the sauce into a bowl (bowl or cup for their respective presentation) and wait for it to cool down. Once cold, the Peruvian chili or rocoto sauce will be ready to accompany any food or meal of your choice.
Recommendations to get a good and rich preparation
- You can accompany the hot pepper with green or yellow bell peppers, so that the itching is cut a little and the characteristic sweet flavor of the pepper is increased.
- The cheese can be cow or soy-based, in case of being vegan.
- If the cheese is salty, correct it before adding salt to the sauce., so that we do not go overboard with this ingredient.
- For this recipe you can use both whole milk as skim, according to your gastric condition.
nutritional load
Here we will mention a brief list so that you know the nutrients that each ingredient in this recipe contributes to your body.
Milk:
- Calories: 134 calories.
- Total fat: 8 gr
- Vitamin C: : 1.9 gr
- Iron: 0.2 gr
- Vitamin B: 0.2 gr
- Football: 61 gr
Cheese:
- Calories: 402 calories.
- Total Fats: 33 gr
- Iron: 0.7 grams of iron
- Football: 721 grams of calcium
- Vitamin D: 24 gr
- Vitamin B: 0.8 gr
Eggs:
- Football: 45 mg
- Iron: 0.9 mg
- Sodium: 19.7 mg
Peppers:
- Calories: 282 gr
- Fats: 13 gr
- Saturated fats: 2.1 gr
- Sugar: 10 gr
Onion:
- Calories: 40 gr
- Sodium: 10 gr
- Potassium: 4 mg
- Carbohydrates: 146 mg
- dietary fiber: 9 gr
Accept:
- Calories: 130 calories.
- Fats: 10%
- Sugar: 2%
- Vitamina A: 22%
Chili pepper:
- high concentration of vitamins C, A and B
- Potassium: 6 gr
- Iron: 1178 mg
- Magnesium: 398 mg
Garlic:
- Calories: 33 gr
- Fats: 17%
- Carbohydrates: 53%
- Proteins: 31%
Pretzels:
- Calories: 130 gr
- Total fat: 0.3 gr
- Sodium: 35 mg
- Potassium: 12 gr
- Carbohydrates: 28 gr
Fun facts
- The chili pepper or rocoto is the fruit of the plant of the genus Capsicum which includes about 20 to 27 species, of which 5 are domesticated.
- Regarding the production of chili by region: Lima produces 33%, followed by Tacna with 23% highlighting the yellow pepper and Pasco stands out with 83% in the production of rocoto at the national level, being Oxapampa the main cultivation center.
- The countries where chili is grown are: America: Ecuador, Peru, Bolivia, United States, Venezuela and Mexico; of Africa: Morocco, Nigeria, Ethiopia, Ghana and Senegal; of Asia: South Korea, Indonesia, Thailand, Japan, China, Saudi Arabia and India and so on Europe: Hungary, Portugal, Naples, Spain, Andalusia, Galicia and the Basque Country.
- In Peru there are more than 350 variety of hot peppers and peppers registered, of which are cultivated in 24 regions of Peru.
