Rocoto Red Pepper

The Rocoto Red Pepper (Capsicum pubescens) is a unique chili from the Andes region of South America, prized for its fruitiness, thick walls, and substantial heat. It is one of the oldest domesticated chili peppers, cultivated by the Incas over 5,000 years ago, and is a staple in Peruvian and Bolivian cuisine.

• Flavor: Sweet, juicy, and fruity, with citrus and sometimes grassy undertones. The flavor is often described as a vibrant, apple-like sweetness combined with a spicy kick.
• Heat: Moderate to hot, typically ranging from 30,000 to 100,000 Scoville Heat Units (SHU). The heat often has a slow, lingering burn.
• Origin: Native to the Andean highlands of Peru, Bolivia, and Ecuador, where it is known by various names, including locoto and manzano.
• Appearance: This pepper has a thick, juicy flesh similar to a bell pepper and black seeds, a unique characteristic of the Capsicum pubescens species. The pods are apple- or pear-shaped and ripen to a vibrant red.
• Culinary Uses:
  • Stuffing: The thick walls and large cavity make it ideal for stuffing with meat, cheese, and spices, as in the classic Peruvian dish Rocoto Relleno.
  • Fresh: Its unique fruity flavor makes it a fantastic addition to salsas, especially in ceviche.
  • Sauces and pastes: The pepper's juiciness makes it excellent for creating hot sauces or grinding into a fiery paste.
  • Roasting: Because it retains its moisture, the rocoto is well-suited for roasting or baking.