Salsa
Yellow rocoto salsa
Rocoto is a round, fleshy Andean chilli with a juicy crunch and serious heat. Chopped with red onion, tomato, lime and coriander, it makes a fresh salsa that's great with grilled meat, fish and roast potatoes.
Rocotos are a different species from most chillies, with black seeds and fuzzy leaves, and they handle cooler weather well. Wear gloves when you cut them: the heat runs through the thick flesh, not just the membrane.
- Prep 15 min
- Serves 4
Ingredients
- 2 yellow rocoto chillies
- ½ red onion, finely diced
- 1 ripe tomato, seeds removed, finely diced
- Juice of 2 limes
- 2 tbsp chopped coriander
- 1 tbsp olive oil
- Salt, to taste
Method
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Step 1
Prepare the rocoto
Wearing gloves, halve the rocotos and remove the black seeds and white membrane. Dice the flesh finely.
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Step 2
Rinse the onion
Rinse the diced onion under cold water and drain well. This takes the harsh edge off.
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Step 3
Mix
Combine the rocoto, onion, tomato, lime juice, coriander and olive oil, and season with salt.
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Step 4
Rest
Leave for 10 minutes for the flavours to come together. Best eaten the same day.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
