Salsa de Rocoto

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Machu Picchu

📍 Where this dish comes from: Cusco region · Machu Picchu
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Salsa de Rocoto, plated and ready to serve

A fiery, creamy rocoto pepper sauce that adds real heat to grilled meats, eggs, or anything that could use a bright, spicy kick.

What You’ll Need

Ingredients for Salsa de Rocoto

Salsa de Rocoto

A fiery, creamy rocoto pepper sauce that adds real heat to grilled meats, eggs, or anything that could use a bright, spicy kick.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 1 cup
Calories: 70kcal

Ingredients

  • 2 rocoto peppers seeded and roughly chopped (sub: 2 red bell peppers plus 1 tsp cayenne for a milder version)
  • 1/4 cup mayonnaise
  • 2 tbsp queso fresco crumbled
  • 1 clove garlic
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Sea salt to taste

Instructions

  • Combine the rocoto, mayonnaise, queso fresco, garlic, lime juice, and olive oil in a blender.
  • Blend until smooth.
  • Season with salt to taste.
  • Chill at least 15 minutes before serving to let the flavors meld.

Nutrition

Serving: 2tbsp | Calories: 70kcal | Protein: 1g | Fat: 7g
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Cooking Salsa de Rocoto in the kitchen

Health Benefits

  • Mayonnaise and cheese give the sauce body without any added sugar or starch.
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