Source: Tasting Table
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How to cook with rocoto peppers
From late summer months well into the fall, fresh rocoto chile peppers are sliced into salads, placed on top of burgers, mixed into sauces, and diced into salsas in certain parts of the world. Rocoto peppers can be enjoyed raw, grilled, roasted, baked, and sautéed into recipes ranging from soups, chilis, and marinades.
In Peru, rocoto rellenos bring the heat by serving up these peppers stuffed with flavorful meat, plenty of seasoning, and melted cheese. Because the skin of rocoto peppers offers a dense container for fillings, these chile peppers can be easily packed with onions, eggs, peanuts, and beef. Rocoto peppers are also an essential ingredient needed to make a beloved Peruvian sauce that is commonly ladled on top of slow-cooked meats and roasted potatoes. When pickled, rocoto chile peppers can also offer a flavorful addition to dishes, and if stored properly in the refrigerator, fresh peppers can last up to seven days.
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