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Rocoto pepper sauce

The interesting thing about the rocoto pepper is that it looks a bell pepper, but it packs a lot of heat into its unassuming shell.  Like most peppers. rocotos start out green and become red as they mature. You can find yellow and orange rocotos as well. They grow well in cool climates, which is unusual for a hot pepper considering how most hot peppers require a hot climate to prosper.  Rocotos also go by peron, caballo, canario, manzano, and locoto.  A Peruvian dish called rocoto relleno, which in Spanish translates to “stuffed rocoto,” has the rocotos stuffed with a delectable meat mixture.  Latin-American grocers in the United States sell the sauce in their markets.  You can find them fresh or frozen.
If you don’t want to find a Latin-American supermarket, you can make your own brand of rocoto pepper sauce.  Luckily, it’s pretty easy to make a solid sauce using these peppers, but you need to be careful.  A dab here and there of a sauce made from one of the hottest peppers on the planet is recommended.  Find a recipe for the rocoto relleno dish because it incorporates this chili into a meal better than anything else on the planet.  Plus, it’s one of the most delicious things you’re ever going to eat.  You might not be able to taste anything for awhile, but that’s to be expected when you’re eating spicy dishes.  Put it on other food as well.  It’s one of the most versatile peppers out there.