First, have a look at the picture of the Rocoto pepper. You can see that its shape resembles to that of the bell pepper. But don’t let the Rocoto’s beautiful scarlet-red look fool you! Underneath you’ll find that the chili has some big surprises for you…

Red, black, and hot

Opening up the Rocoto’s shell will reveal gorgeous black seeds! These seeds vary from dark brown to black, which is common for several chilis in the Capsicum Pubescens. The next surprise you will find inside the chili is a little more shocking. As much as it looks like a sweet bell pepper, Rocoto is hot. We´re talking hot, hot! Scotch Bonnet levels of heat. With scovilles of up to 200,000, Rocoto is one of our spicier chilies.

Roots in Inca culture

The hot pepper dates back to the Inca culture in Peru, thousands of years ago. Because of its woody trunk, the Rocoto is also known as tree chili. To this date, the hot pepper is mostly cultivated in the high mountains of Peru, Ecuador, and Bolivia.

Pepper trinity

Peruvians love their chilies, but three varieties especially! The popularity crown has always had a few front-runners: Ají Amarillo, Ají Limó, and – the protagonist of this blog – the Rocoto pepper.

Juicy and meaty

The Rocoto is thick-fleshed and juicy, making the chili an all-time favorite in Peruvian cuisine. The juiciness also makes it great for fresh preparations, where its texture comes into play. It can be diced small and thrown into salsas like pico de gallo, especially if you like them hot. Feel free to cook with the Rocoto too! Slice it up and throw it in stir-fries and stews. Or take advantage of its thickness: stuff the whole pepper and roast it. We guarantee you’ll see happy faces at the dinner table!

Try it yourself!

We won’t leave you without a delicious recipe to try for yourself. The recipe we are introducing to you is a sort of creamy sauce that goes with everything! It uses evaporated milk and fresh white cheese to create a thick mixture with a nice kick of heat. It's called Crema de Rocoto and goes perfectly together with chicken, potato fries, vegetables, and plenty of other dishes.

This juicy, meaty pepper is one of South America’s heavy hitters, and it’s no wonder! Give it a try – you will not regret it. UCHU Spice carries Rocoto in all presentations: brined, dried whole or in powder or flakes, and in mash both fermented and acidified. Contact us, and we will gladly help you get this pepper on your menu!

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