Rocoto Heat Patatas

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 whole Fresh Rocoto peppers, deseeded and deveined
• 1 medium Red onion, finely diced
• 4 cloves Garlic cloves, minced
• 1 cup Evaporated milk
• 8 oz Queso Fresco
• 6 units Saltine crackers
• 0.25 cup Vegetable oil
• 1 tsp Huacatay (Peruvian Black Mint) paste(optional)
• 2 whole Hard-boiled eggs, sliced
• 6 whole Botija olives
• 1 tsp Kosher salt

Instructions

1. 1

   Boil the cubed potatoes in heavily salted water until fork-tender, then drain and let them steam-dry for 5 minutes to ensure a better sauce cling.

2. 2

   Blanch the deseeded Rocoto peppers in boiling water for 2 minutes, then immediately shock in ice water; repeat this process three times to refine the heat profile while maintaining the vibrant red color.

3. 3

   In a skillet, sauté the diced onions and garlic in vegetable oil over medium heat until translucent and aromatic, ensuring no browning occurs.

4. 4

   Transfer the sautéed aromatics, blanched Rocoto peppers, evaporated milk, and queso fresco into a high-speed blender.

5. 5

   Pulse the mixture while adding saltine crackers one by one until the sauce reaches a perfectly silky, nappé consistency that coats the back of a spoon.

6. 6

   Incorporate the huacatay paste and a pinch of salt, blending on high for 30 seconds to emulsify the oils and create a glossy finish.

7. 7

   Arrange the warm potatoes on a platter and generously drape the Rocoto cream sauce over them until completely submerged.

8. 8

   Garnish with sliced hard-boiled eggs and Botija olives, serving immediately at room temperature for the most complex flavor expression.