Ingredients
Scale
- 8 large, firm red rocoto peppers
- 1.5 liters water
- 60 ml white vinegar (4 tablespoons)
- 30 g sugar (2 tablespoons)
- 400 g ground beef or very finely chopped beef
- 180 g red onion, finely chopped (1 large onion)
- 100 g carrot, cut into small cubes (1 medium carrot)
- 100 g cooked green peas (¾ cup)
- 30 g roasted peanuts, finely ground (¼ cup)
- 30 g dark raisins (3 tablespoons)
- 2 hard-boiled eggs, chopped
- 20 g garlic, minced or blended (4 cloves)
- 30 g ají panca paste (2 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 2 g ground cumin (½ teaspoon)
- 2 g dried oregano (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 8 g salt (1½ teaspoons), or to taste
- 15 g fresh parsley, chopped (3 tablespoons)
- 4 large eggs for coating
- 100 g all-purpose flour (¾ cup)
- 500 ml vegetable oil for frying (2 cups)