Discover a one-of-a-kind flavor with our mildest hot sauce, blending the fruity heat of Rocoto peppers with the distinctive dill-pickle twist of Huacatay (Peruvian black mint). This vibrant, herbaceous sauce is perfect for crafting chimichurri, drizzling over lamb, pork, fish tacos, or tossing into potato salads. 

Elevate your dishes with a unique, refreshing kick you won’t find anywhere else!

1st Place NC Hot Sauce Contest & Fest 2024

About Delgados Fuego:  Hola!  We are a father-son duo local business making delicious Peruvian hot sauce in Charlotte, NC.  We bring ancient Rocoto peppers the Incas used right to your table!

All natural ingredients, no seed oils, gluten free and vegan!

Rocoto Peppers (Capsicum Pubescens)

The rocoto is a native to Peru and dates back to pre-Inca times, its cultivation dates back to about 5,000 years ago finding traces of his presence in the Guitarrero Caves.
Its original name in Quechua is rukutu luqutu. Their presence is documented by ancient Peruvians of the Paracas, Nazca, Moche and Chimu culture through textiles, ceramics and domestic remains. This chili is the flagship of Peru, it is consumed fresh, paste, dried and / or ground. It is a spicy fruit; the degree of spiciness can be controlled by removing the veins where the seed is the spicy part of this plant. In the south, it is eaten filled with meat after removing its veins. 

Growing areas are in the area of "jungle" where the mountain ends and begins the forest, in the eastern part of the Peruvian Andes, among which stands out the Oxapampa-Pasco production , consider as the best rocoto. Other producer departments are Huanuco, Arequipa and Junin.