Been waiting a few of weeks for my rocoto tree chillies (Rojo) to ripen so I could make a batch of chilli sauce. These chilli plants originate in Bolivia and are aptly named Bolivian hairy chillies (Capsicum Pubescens), as the leaves and stems are covered with fine hairs.
The heat range is about the same as habanero, scotch bonnet, and birds eye chillies at 250,000 to 350,000 SHU, which puts them in the very very very hot range, not extreme, but you shouldn’t take them too lightly. If you’re a chilli newbie, I recommend never eating this chilli raw, just like the proper (not the tamer supermarket variety) Indian/Sri Lankan/Thai birds eye chilli, these can seriously burn if you’re not careful.
I love these chillies as the large ones are about the size of a small lime, they have a fleshy skin like a red pepper (capsicum), distinctive black seeds, and are so juicy and tasty; great for spicy style salads, and of course, making a delicious chilli sauce.
I started growing this plant from a clipping (thanks, Manny) about 5 years ago, and it’s now about 1.5 metres square. They do grow for about 12 years and reach double that size. Happy to give you guys a clipping if you live close by, no postage sorry.
This recipe is one I’ve been working on since my plant started producing fruit. I wanted a sauce that was fruity (to suit this style of chilli), very spicy, and had some sourness to it, not bitter like most Asian style chilli sauces, this had to complement the juiciness of the chilli, and be something I could use in hot or cold dishes, add to a salad dressing, or simply sprinkle on my favourite foods. It’s taken a few years to perfect, so now I’m ready to share the recipe and method.
Hot Chilli Sauce
Ingredients
- 30 pcs red chillies
- 2 medium brown onion
- 8 garlic cloves
- 1 ginger inch
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp chilli powder dark roasted
- 8 medium brown pears softer the better
- 3 tomatoes
- 250 ml apple cider vinegar organic
- 2 tbsp fish sauce
- 2 tbsp lime juice
Instructions
- Blend together the chillies, onion, garlic, and ginger with a dash of olive oil
- Bring some olive oil to smoke in a large pan (or wok) and then add the blended chilli mix, and fry for about 5 minutes.
- Add the chilli powder, salt and pepper, and keep frying for another 5 minutes.
- Meanwhile, chop the pears and tomatoes, and add them to the pan and fry for about 8-10 minutes more. I've used a stick blender during this time and pulverised the pears and tomato skins.
- Add the remaining ingredients, bring to the boil, and then simmer for 10 minutes.The sauce should now be done.
- Spoon the sauce into some sterilised jars, then boil in the jars for 5 minutes. After this, the sauce is good for a year in the fridge or at least 3 months out.
- Enjoy guys and let me know if you give this a go. Cheers.
10 Comments
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.