rocoto mayonnaise

Another Mayo recipe you say? Of course! The Mayo is to Pollo a la Brasa what salt is to the ocean: absolutly essential. Ok...maybe thats a little overstated, but a good mayo goes a long way. Maybe thats too understated? At any rate, once you've made your own mayo, its hard to go back to the jarred stuff. It really doesn't take much time and your Pollo will love you for it. If you are in a MAD rush or simply can't beat eggs because you have a moral issue with beating Pollo embroys...we get it, so we've added a note below that substitues the fresh egg and oil with store bought jarred stuff. Add the reamining ingredients (as in the recipe) and you will be very close to fresh. If you must do it this way, we suggest using Dukes (assuming you are luckey enough to live in the south). For the rest of us, let the whisking begin! If you are concerned about salmonella, see the words of comfort below from Alton Brown of Food Network's "Good Eats"



the mayo:
  • 1 egg
  • 1/2 freshly ground pepper
  • 2 teaspoons of mustard
  • 2 teaspoons of lime juice
  • 1 tablespoon aj√≠ amarillo paste (check substitutions)
  • 1/2 teaspoon of salt
  • 1 cup of vegetable oil
  • 1/4 cup of olive oil

the rocoto paste:
  • 2 red rocotos
  • 1 1/2 tablespoons sugar
  • 3 teaspoons of vinegar


  • Upright or Immersion Blender

    Rocoto Mayonnaise

  1. Step 1

    Put all the Mayo ingredients, except the oil, in a blender.

  2. Step 2

    Blend for 1 minute. With the motor running, add the two oils in a slow steady stream until the mayonnaise gets thick.

  3. Step 3

    Taste it and adjust seasonings accordingly.

  4. Step 4

    Scrape mayonnaise into a bowl and reserve.

  5. Step 5

    To make the rocoto paste stem, seed and devein the rocotos. Blanche in about 4 cups of water, with 1/2 tablespooon sugar and 1 teaspoon vinegar.

  6. Step 6

    Repeat process three times, changing water, sugar and vinegar each time.

  7. Step 7

    Drain and place in blender. Process until the rocoto forms a creamy paste.

  8. Step 8

    Add rocoto paste to the reserved bowl mayonnaise and mix thoroughly until the sauce is a rosy pink color. Add salt and pepper to taste.

  9. Tips
    • To substitue jarred mayo, simply follow the directions from "Step 4" on. You may want to add a bit of mustard, lime, and aji amarillo paste just to get it closer, but anything over simply store bought mayo will be an improvement.
    • Don't of process the Olive Oil as Olive Oil becomes VERY bitter when blended.
    • Salmonella comfort from Alton Brown: "And there we have it. Ah, good body, nice cling, and the flavor, mm, just try to get that out of a jar. But it does fit in a jar. Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. [camera does a double-take on the jar] Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here's the thing. There's a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door."