Rocoto

Rocoto is a type of chili pepper native to South America. It is also known as the Manzano pepper in Mexico and parts of the United States. The scientific name for the Rocoto pepper is Capsicum pubescens.

Description

The Rocoto pepper is unique among chili peppers due to its black or dark brown seeds, which are different from the white or yellow seeds found in most other chili peppers. The peppers themselves are round or slightly elongated, and they can be red, yellow, or orange when ripe. The plant is a perennial, and it can grow up to 2 meters tall.

Culinary Uses

Rocoto peppers are used in a variety of dishes in Peruvian cuisine, Bolivian cuisine, and Mexican cuisine. They are often used in salsas, ceviche, and stews. In Peru, a popular dish is Rocoto Relleno, which is a stuffed Rocoto pepper.

Heat

The heat of the Rocoto pepper is similar to that of a jalapeño or serrano pepper, with a Scoville Heat Unit rating of 30,000 to 50,000. However, the heat can vary depending on the specific variety of Rocoto and growing conditions.

Cultivation

Rocoto peppers are typically grown in the Andes mountains, where the cool climate and high altitude are ideal for their growth. They can also be grown in other regions with similar climates, such as parts of California and New Mexico in the United States.

See Also

• List of Capsicum cultivars
• Chili pepper
• Peruvian cuisine
• Bolivian cuisine
• Mexican cuisine