PERUVIAN STYLE HOT SAUCE
CRAFTED IN SMALL BATCHES IN TORONTO
"La Roja" is made with :
Rocoto Peppers
Rocoto peppers are members of the Capsicium Pubescens family. They are said to be the first chili pepper to be domesticated and date back to Andean origins over 5000 years ago. Some scientists even now agree that its domesticated form is so old that its original wild form is now totally extinct.
The Rocoto pepper may resemble a bell pepper in shape, in hues of red, orange, and yellow. When cut open, Rocotos have dark brown to black seeds throughout which is typical of any chili in Capsicum Pubescens. Rocotos are a critical ingredient in Peruvian Cuisine.
Rocoto Peppers have a sweet, peppery & citrusy flavor. It really makes for a unique chili experience which is tantalizing visually & to the taste buds. Our La Roja Matute Hot Sauce is made with the red Variety.
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La Roja can be used as a condiment or cooking ingredient, and pairs well with grilled & roasted meats, seafood & vegetables.
"La Amarilla" is made with :
Aji Amarillo
Aji Amarillo is part of a species of chili peppers called capsicum baccatum, which has its origins in ancient Peru and across the Andean region of South America. Baccatum are some of Earth’s oldest chilis, as evidenced by early cultivars having been found in caves in Southern Peru dating back to 8500 b.c.
In Peru, Aji Amarillo peppers were once used by the Incas as a source of flavoring, and these peppers have remained one of the most popular varieties used in everyday Peruvian cooking. Aji Amarillo peppers are one of three ingredients along with red onion and garlic, that are part of the Peruvian “holy trinity” of cooking.
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Aji Amarillo peppers are incredibly versatile and add complex, fruity flavours to dishes with a kick of spice. If there had to be one key ingredient which represents the rich complexity of flavors found in Peruvian cuisine, this would be it.
Aji Amarillo is highly sorted out by foodies & connoisseurs of spice for its unique flavour, as it offers a distinct fruitiness with high heat levels.
La Amarilla can be used as a condiment or cooking ingredient. It pairs extremely well with fish, chicken, seafood & vegetables .
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