Pasta de Rocoto - caja 24u

Rocoto (Capsicum pubescens) on the outside resembles a pepper for confusion, but burns like a medium-strong chilli. It is juicy like a steak tomato and gives every dish a fruity spice without even burning. Use: For marinating meat, fish and seafood. Rocoto is good in casseroles and sauces and is also ideal in the ceviche and Nikkei kitchen. In southern Peru, you will eat rocoto relleno, filled with rocoto pepper, and the chilli is also ground to molido along with onions, olive oil and garlic. Tip: Can be eaten directly from the glass or stirred into a delicious chilimayo as a