Puedo decir con seguridad que nunca he intentado una salsa caliente del rocoto antes. Sí, he intentado crecer rocotos mismo, pero sin una porción entera de éxito. Rocotos es una pimienta del americano del sur que crece nativo en las cuestas de la gama de la montaña de los Andes y es un miembro de Pubescens del pimiento. Pubescens se llaman como tal porque las pimientas tienen un poco “pelusa del melocotón” a ellos. Las pimientas Thick-walled con las semillas negras que son suavemente resistentes a la helada hacen esto una pimienta única para ser segura.
¿Sí, pero el medio único que pueden hacer la buena salsa caliente? Estoy conjeturando que las ocasiones son buenas, especialmente puesto que estos chiles han sido alrededor por 5000 años o tan. Ése es un de largo plazo bonito a ir cerca fuera alguien fabricación de una salsa fuera de estos bebés. De momento, el misterio de si eso puede ser hecha ha sido solucionado por la gente en Bravo del rancho. El bravo del rancho tiene su granja y producción principales encima en Perú, pero distribuye una línea del salsa, de vehículos, y de una salsa caliente aquí en los Estados Unidos. Christopher Underwood of Rancho Bravo was kind enough to send us some samples, so I gravitated to the hot sauce first to have the chance to see what a rocoto hot sauce was really like. The ingredients are simple enough:
Ingredients: Fire-roasted rocoto peppers, garlic, vinegar, selected spices
It’s almost a South American version of a Louisiana-style sauce with mostly vinegar and peppers, with some extra spices mixed in for good measure. I kinda liked the bottle, save for the fact they put that silly flow-restrictor cap on it. I chucked that in the trash right away, since I want no impedance to my hot sauce pouring for my food. The label has a bit of a retro look to it (even if I managed to get some sauce all over mine) and doesn’t really grab your attention compared to some others, but it’s functional enough as well.
As expected, it’s a pretty thin sauce…roughly the consistency of Ragu pasta sauce. The aroma is mostly garlic and peppers, but it’s a pepper aroma I’m not accustomed to smelling, and that has to be the rocoto. First lesson in how not all peppers are created equal, even by smell alone.
Taste: The first taste is very strong on garlic and vinegar, but what follows is a distinctly capsicum flavoring that has no shortage on heat. Most information on rocotos rank the heat from 50k-250k Scovilles, but this one taste at about the same sorta heat level as a cayenne sauce, so I’ll arbitrarily put it at a 7/10 on my personal heat scale. While tasty-good, it has an almost “soapy” flavor to it. Passow was here and tried this sauce with me, and he agreed with that assessment. The flavor is not off-putting my any stretch, but you’d almost have to try it for yourself to get how the mouth-feel is with this pepper sauce. Despite being thin on ingredients, it’s a very full-flavored sauce and the pepper flavor takes over for some of the vinegary bite as you eat more of it.
As for its usage, your mileage with it might vary depending on your heat tolerance. I could easily pour it out as a condiment or as an addition to Tex-Mex and traditional Mexican fare such as tacos, burritos, and tamales. The flavor is also durable enough to mix well into foods, and it was a fantastic addition to marinara and other tomato-based sauces. I’ve been using it in fairly heavy rotation for the past week and like how it seamlessly pairs with most of my food choices.
Overall recommendation: While not being the most gourmet hot sauce you’ll find, it’s definitely worth trying for the novelty of the pepper that’s used to make it. Don’t waste time trying to turn your meager supply of home-grown rocotos into sauce…let Rancho Bravo’s version of it work wonders for your food. Garlicky and with enough heat to at least tingle the palates of most chileheads, it’s great mixed in your chili con carne, sprinkled over some tacos, or even as an uber-spicy steak sauce. The key is not how you use but just that you give it a try for yourself. If Rancho Bravo’s salsas are half as good as this sauce, I’ll have a lot more to write about. Enjoy!
Popularity: 14% [?]
» Good stuff coming from Rancho Gordo
» Awards doled out at the 2007 Austin Chronicle Hot Sauce Festival
» Chile pepper garden 2007 – Coming Attractions
» Get us some Filipino hot sauce from Mama Sita!