Rocoto relleno, fire in your mouth

Rocoto relleno, fire in your mouth

I will never forget my first encounter with rocotos. Recently moved to Peru and new to its food, I thought it was an innocent  red bell pepper when I saw the thin slices in a salad bar. I never could have imagined that this was going to make me cry and barely breath, with my [...]

Ingredients

  • 10 rocotos
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 6 tablespoons aji panca paste
  • 1 lb. sirloin tips, finely cut in small squares
  • 2 bay leaves
  • 2 lb. red onions, diced
  • ¼ teaspoon sugar
  • 2 tablespoons peanuts, toasted and ground
  • ½ teaspoon dried oregano
  • 5 black olives, seeded
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon parsley leaves, chopped
  • 2 tablespoons black raisins
  • 3 eggs
  • 1 can unsweetened evaporated milk
  • Salt and pepper
  • 2 lb. waxy potatoes, boiled, peeled and thickly sliced
  • 8 oz. queso fresco (fresh white cheese) in thick slices
  • 1 teaspoon aniseed
  • 1½ cups unsweetened evaporated milk
  • 1 tablespoon butter
  • 4 eggs
  • Salt and pepper
Read the whole recipe on Peru Delights