Rocoto carretillero is a fiery Peruvian sauce made with rocoto peppers, which are significantly hotter than the ají amarillo peppers used in the classic ají carretillero.
This sauce packs a serious punch. It typically includes rocoto peppers, onions, lime juice and sometimes a touch of oil. It’s known for its vibrant red colour and fresh, intense flavour that combines heat with acidity.
Like its milder counterpart, rocoto carretillero is often served with grilled meats, but it can also be used as a condiment for a variety of dishes, adding a fiery kick to anything it touches.
The name “carretillero” refers to street vendors who traditionally offer this sauce alongside their meals.
Ingredients:
- 1 cup of rocoto paste (Peruvian rocoto paste)
- 1 small onion chopped in small dice
- 1 bunch of green onions chopped in 0.5 cm. (approximately 1/4 inch) pieces
- 1 or 2 tablespoons of vegetable oil
- Juice of half a lime (optional)
- Salt to taste
Preparation:
Put the rocoto paste, chopped onion and green onions, lime juice, oil and salt in a bowl and mix.
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