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Fermented Peruvian Red Pepper Salsa - a turquoise ceramic bowl of Peruvian red pepper salsa on a tray with veggie chips.

Salsa de Rocoto | Rocoto Salsa (2 Ways)

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Tamara Andersen
Rocoto (or other) peppers are combined with tomatoes, red onion, red wine vinegar, and fresh lime juice... Enjoy fresh, or ferment for 3 days for the ultimate umami salsa!
4.86 from 7 votes

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers, Other, Salsas
Cuisine Peruvian
Servings 32 servings
Calories 40 kcal

Ingredients
  

  • 1 large red onion - cut in chunks
  • 2 rocoto peppers, stemmed and seeded - Fresno, red jalapeno, habanero (see Ingredients Notes)
  • 10 ounces tomatoes
  • ½ cup cilantro leaves, optional! - small stems are fine
  • 2 limes - juiced (about 2 tablespoons)
  • 2 tablespoons good red wine vinegar - I like white wine vinegar
  • 1 teaspoon sea salt

Instructions

Fermented Rocoto Salsa

  • Add red onion, peppers, and tomatoes (all similar sizes), to the bowl of a food processor. Pulse until desired size is achieved. We like it fine rather than chunky.
  • Add the lime juice, vinegar, and sea salt. Pulse to combine. Check for seasoning.
  • Pour into an airtight glass jar. Ferment 3 days, shaking gently daily.

Fresh Rocoto Salsa

  • Add fresh cilantro with the onion, peppers, and tomatoes. Proceed with the lime juice, vinegar, and salt. Check and adjust salt as needed. Use immediately, or within 2-3 days.

Notes

I've mentioned 4 options: Rocoto, Fresno, red jalapeño, and habanero. This is kind of a "to taste" recipe, depending on your heat level preference. I used 2 rocoto peppers most recently, and it was "medium." I usually use Fresno chiles, and I'd call it "mild." This is more about flavor than heat.
We've enjoyed this salsa on so many things! I took the photos with homemade veggie chips - beet, sweet potato, and red potato. I buy a rotisserie chicken for lunches and quick meals, and it's a great condiment for the chicken. Of course it's good on tortilla chips. My favorite is yuca frita or fried plantains!

Nutrition

Serving: 2tablespoons | Calories: 40kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com