Rocoto Sauce


  • 10 Oz. Queso Fresco (Casero or Cotija)
  • 2 Peruvian Rocotos
  • 2 small Shallots
  • ½ cup evaporated milk
  • ¼ cup olive oil
  • 1 tsp. garlic paste
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Step 1: Remove the stem, seeds, and veins of the Peruvian Rocoto, cut in chunks.

Step 2: Sauté rocotos and the shallots until caramelized, and then garlic.

Step 3: Mix in blender with cubed queso fresco, milk, and olive oil. Verify salt and consistency.