Chef Victor Albisu discusses what ingredients we need to make stuffed peppers or rocoto relleno.
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Hi, I’m Victor Albisu and we’re making Rocotos Rellenos. These are Rocoto peppers preserved in the brine with a seasoned tact as they’re halved. This is a diced plum tomato about a head and a half or two of minced garlic, this is a small half of red onion diced, this is chopped parsley, this is a jar of panca pepper sauce. We have some golden raisins, toasted and ground cumin, 00:Peruvian, I say tuna or black olives, fresh ground pork and fresh ground beefs, two hard boiled eggs, fresh grated pepper jack cheese, little cilantro, little salt, some virgin olive oil, heavy cream and white wine.
And the next step, we’ll be sauteing the ingredients for the Rocoto Rellenos.