Rocoto Molido (in Peru )

Total time: 60 minutes. Quantity: 5-6 people.

The cream for our meals.

Ground rocoto is the favourite cream for many people, and the greatest heirloom that exists to accompany our meals. The rich flavour it contains makes it a special cream for our stews. And in Peru, there is a preparation made from "berenjenas" (aubergines), whose taste is irresistible. And nowadays, the preparation of ground rocoto has allowed many foods to be so rich at the moment of tasting, and it is the preferred cream when preparing ceviche. Both the flavour and the spiciness is so unique and tasty.  It's time to try it!

Rocoto Molido (in Peru )

Ingredients for the ground rocoto.

• 10 medium-sized fresh rocotos.
• Umami seasoning (in Peru as Ají-no-moto).
• 2 fresh aubergines.
• Salt to taste, or avoid using it.

Recipe procedure.

1. Wash each rocoto, and cut off the "tails" (the stem of the rocoto).
2. If we wish, we can remove the seeds and the surrounding contour. Or use them in their entirety (without having removed and cleaned their contour). Then, in the glass of our blender, add the rocoto and next to it, the aubergines (this ingredient gives it a unique touch and a good flavour).
3. Remember to cut each rocoto and aubergine to make it easier to blend. And use a very small amount of water.
4. Blend, so that you can see a consistent and rich cream. And add Umami seasoning (this will enhance the flavour).
5. To finish; we only have to verify that everything is well ground, and without organic remains (whole seeds or parts of the rocoto).
6. Serve in small containers, and add to all the meals you want.

The colour of the cream may change.

Note: Always apply the rules of hygiene: wash each food with plenty of water, and remove the parts that could cause any kind of injury to our health.

Definition of terms.

From or. quechua. Herbaceous plant of the Solanaceae family that bears a large, red, green or yellow, very spicy fruit.

See the video of the preparation in Spanish.