An explosive chilli salsa guaranteed to blow your socks off, if not your head!
Using the Aji Rocoto chilli pepper as its base, which originate in Peru and Equador, the most distinguishing feature is their black seeds. The peppers themselves are very pungent and resemble miniature bell peppers. Rocotos can be a slow to germinate but once mature these plants are very resistant to low temperatures and this variety matures in colour from green to red. Homemade by Ventnor Botanic Garden’s award-winning chef, Brad Roe. 210g jar.
Ingredients: Ajo Rocoto Chilli Peppers, White Onion, Coriander, Tomatoes, Lemon Juice, Lime Juice and Balsamic Vinegar.
Best before the end of April 2019