Rocoto Hot Sauce

For the Rocoto Hot Sauce, clean and finely chop the onion, carrots and garlic. Cut off rocoto chilies with seeds and chop.

Sauté onions in a little oil until soft. Put garlic, carrots, onions and a little water in a saucepan and bring to a boil. Reduce temperature and simmer until carrots are soft.

Add chilies, lime juice, OJ and salt and season to taste.

Cool and blend in a hand mixer. Let the mixture bubble again and add the vinegar at the end.

Pour into small sterilized bottles and leave to infuse for a few days. Keep opened bottles in the refrigerator.

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