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Rocoto

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description Rocoto Overview

Rocoto is a hot pepper of the species Capsicum pubescens, a plant domesticated in the Andes and especially associated with Peru and neighboring South American countries. It has thick, juicy walls, dark or black seeds, and leaves and stems with a fine fuzz, features that distinguish it from many other cultivated Capsicum species. Rocoto is eaten fresh or cooked in sauces, salsas, and stuffed dishes, and it is also known as locoto in parts of South America.

help Rocoto FAQ

What species is the rocoto pepper?

Rocoto is the common Peruvian name for Capsicum pubescens, a chili species native to the Andes. It is especially associated with Peru and neighboring Andean countries.

Why do rocoto peppers have black seeds and hairy leaves?

Black seeds and slightly hairy leaves are distinctive traits of Capsicum pubescens. The species name pubescens refers to the fine hairs found on the plant's leaves and stems.

What does a rocoto pepper taste and feel like?

Rocoto has strong heat with a fruity flavor and unusually thick, juicy flesh. Its round, apple-like shape and moist walls distinguish it from thinner dried chiles such as chile de arbol.

What is rocoto relleno?

Rocoto relleno is a famous stuffed-pepper dish associated with Arequipa, Peru. The thick flesh of Capsicum pubescens works well for stuffing, although its intense heat is usually moderated during preparation.

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