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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (38g) Recipe makes 10 servings The following items or measurements are not included below: rocoto chile pepper |
||
| Calories 210 | ||
| Calories from Fat 204 | (97%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.8g | 35% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 11.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 3mg | 1% | |
| Sodium 245mg | 10% | |
| Potassium 42mg | 1% | |
| Total Carbohydrate 1.6g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.9g | 1% | |
Ingredients
- 1 rocoto chile pepper
- 1/2 cup evaporated milk
- 1 key lime, juice of
- 1 cup oil
- 1 teaspoon salt
Directions
1
Seed rocoto and cut into large pieces. (Wear gloves, and be careful about touching your face or eyes. These peppers are hot!).2
Place pepper, milk, and lime juice in blender.3
With the blender running, slowly add oil, to form a creamy sauce.4
Add salt to taste.
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- Course > Condiments, etc. > Sauces > Salsas
- Cuisine > South American > Peruvian
- Preparation > Time to Make > < 15 mins
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