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.
Rocoto Peppers can be eaten fresh or cooked.
Rocoto Chiles are native to the Andes. The variety has been grown for thousands of years in what is now Bolivia.
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”.