Rocoto Peppers

Rocoto Peppers grow on a plant with hairy leaves and stems. In the right climate, the plant is a perennial, with a life span of about 10 years. If not cut back (as it should be), it will grow up to 10 feet tall (3 metres.) The plant produces blue or purple flowers, and then the peppers. The peppers take 80 to 90 days to mature.

The peppers are often shaped like small bell peppers or apples or pears. Some varieties mature to yellow, others to red. Smaller red ones are common in Bolivia; larger red ones are grown in Peru. Smaller yellow ones are grown in the Caribbean and Mexico. The small ones are about 2 inches long by 2 inches wide (5 cm x 5 cm.)

The peppers have thick walls and very flavourful. Unlike other chile peppers, the seeds inside are black, not white.

The heat level will range from 30,000-100,000 Scoville units.

Cooking Tips

Rocoto Peppers can be eaten fresh or cooked.

History Notes

Rocoto Chiles are native to the Andes. The variety has been grown for thousands of years in what is now Bolivia.

Language Notes

Called Locoto in Bolivia, Chile Canario in Mexico (meaning Canary yellow pepper), Chile Manzano (in Mexico) meaning “apple pepper”, Chile Peron (Mexico) “pear pepper”, Chile Caballo (Guatemala and Mexico) meaning “horse pepper”.