How To Make Red Rocoto Salsa
Red Rocoto Salsa is a great way to use some of the delicious deep heat of this fiery South American pepper. One Rocoto plant can be quite prolific and the round, apple like peppers pack a lot of heat, coming in as high as 100,000 on the scoville scale. This recipe brings the fire but tones it down with tomato and onion.
Yield: 32 Tablespoons
Calories: 7kcal
Equipment
Materials
- 1 lb Tomatoes cut into quarters
- 2 Red Rocoto Peppers cut into quarters, seeds removed
- 1 Red Onion chopped
- 1 tsp Sugar
- 1/2 tsp Salt
- Juice Of 2 Limes
- 1 Tbls Red Wine Vinegar
- 1 Oz Blanco Tequila
- 1/2 Cup Packed Cilantro Leaves
Instructions
- Place everything in the bowl of a food processor.
- Process until everything is nicely chopped and blended.
- Pour into a bowl and serve.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Serving: 1tbsp | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 41mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg