I’m about to have a go at your recipe – the first ingredient line reads “30 pcs red chilies very hot x 3”.
Surely this does not call for 90 rocotos? The plant bears many fruit, but I don’t think my body could handle that many!
Made this recently. Substituted apples for pears as I didn’t have pears at hand. One of the best chili sauces I’ve made over the years. Will make again for certain. Will also tray with habañero chilis. Might chop in some kaffir lime leaves and maybe a version also with lemon grass. Yes, that is getting more towards a Thai/SouthEast Asia version but this is a fantastically complex flavored base to improvise against.
Hi Jeff, thanks for the lovely feedback, I’m pleased you liked it. I like the idea of the lime leaves, I’ll definitely be making a Thia style sauce and use them too.
Jannie Bradford
July 13, 2019 at 7:22 amThis sauce is gorgeous! I added some lime zest which enhanced the flavour x
Raquel
August 6, 2020 at 8:09 amThanks Jannie, I’ll certainly make a zesty version. How did you go with the heat?
Dan
July 23, 2019 at 10:26 pmHi Raquel,
I’m about to have a go at your recipe – the first ingredient line reads “30 pcs red chilies very hot x 3”.
Surely this does not call for 90 rocotos? The plant bears many fruit, but I don’t think my body could handle that many!
Raquel
August 6, 2020 at 8:08 amHi Dan, yes we have several plants with bucket loads of fruit, but I certainly only meant to use 30 of them. Cheers
Stuart
December 9, 2019 at 1:57 amThis sounds great, but I am unsure what you mean by ‘30 pcs red chillies very hot x 3G
Can you please clarify?
Regards,
Raquel
August 6, 2020 at 8:06 amHi Stuart, yes that was confusing reading it back. I meant to express how hot the chillies are but now removed that description. Regards
ปั้มไลค์
June 1, 2020 at 2:08 pmLike!! Thank you for publishing this awesome article.
Raquel
August 6, 2020 at 8:05 amI’m just happy you like it!
Jeff Smith
June 11, 2020 at 6:34 amMade this recently. Substituted apples for pears as I didn’t have pears at hand. One of the best chili sauces I’ve made over the years. Will make again for certain. Will also tray with habañero chilis. Might chop in some kaffir lime leaves and maybe a version also with lemon grass. Yes, that is getting more towards a Thai/SouthEast Asia version but this is a fantastically complex flavored base to improvise against.
Raquel
August 6, 2020 at 8:05 amHi Jeff, thanks for the lovely feedback, I’m pleased you liked it. I like the idea of the lime leaves, I’ll definitely be making a Thia style sauce and use them too.