Fresh Rocoto Chilli: These thick-fleshed Rocotos are ideal for Rocoto Relleno!
Something very special we have now for you. The beautiful big Rocoto chilli is now available as a fresh fruit.
Now in practical pack ... In each pack there are 4-5 Rocotos.
Taste:
Beautiful long-lasting heat, special aroma and a fruity taste.
Use:
Traditionally, in the Peruvian cuisine, Rocotos are filled in countless variations. They give salsas a pleasantly fruity note.
Our Hot Cooking # 11 Recipe Suggestion for You: Tasty Stuffed Rocoto Relleno
Ingredients:
- 4 fresh rocotos
- 1 onion
- 2 cloves of garlic
- 500g minced beef
- 2 eggs
- 1 tbsp. oregano
- 4 olives
- Grated cheese
- Salt and pepper
Instructions:
The day before:
Boil 2 eggs hard and if the rocotos are too hot for you, core them, put them in hot milk and leave them for at least 12 hours. (Put the milk also inside the Rocoto chilli)
On the day of preparation:
Wash the rocotos and dry with a towel. Peel garlic and onion, cut into small pieces and fry in a pan. Add minced meat, oregano, salt and pepper and mix well.
Peel off the eggs and add to the mixture.
The rocotos are now filled with minced meat and an olive. The grated cheese is sprinkled over it and the lid is put back on top.
The whole thing comes in a oven-suitable form and is baked at 140° for about 30 minutes with the oven preheated.
More fresh chili varieties directly from the chili plant: fresh chilies
- Color ripe fruits
- Rot
- Size of the fruit
- 8 cm
- Rocoto
- Varieties
- Rocoto
- Heat Level Mild to Wild
- medium
- Heat level 1-10
- 6
- Country
- Peru
- Country of origin
- NL
- Category
- Food Trends
- Manufacturer
- Pepperworld