Rocoto Relleno

Name: Rocoto Relleno
Cuisine: Peruvian
Ingredients: 14 oz (400 g) ground chuck; 4 tsp crushed garlic; 4 cups red onion, finely chopped; 14 oz (400 g) ground pork; 8 rocotos; 3 tbsp vinegar; 6 tbsp sugar; ¼ cup white wine; 1 cup heavy cream; 2 tbsp rocoto paste; Salt, pepper and cumin; Salt, pepper and cumin; Grated cheese for gratin; Salt, pepper and cumin; 8 black olives, pitted and chopped; 2 hard-boiled eggs, chopped; 4 tbsp ají panca paste; 8 tbsp vegetable oil; 8 tomatoes, peeled, seeded and chopped fine; 4 oz (120 g) raisins, soaked

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

A great traditional favorite. Captivating to the eye, the consecutive boiling of the peppers makes them as deliciously digestible as edible.

Ingredients

8 rocotos
6 tbsp sugar
3 tbsp vinegar

Americas
Peru
Main course
Gluten-free

Method

Preparation

Heat the oil in a large skillet and sauté the onion and garlic over medium heat until golden, about 5 minutes.

Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible.

Add the ají panca paste, tomato, raisins, salt, pepper and cumin and cook for a fu