BY MICHELLE WELSCH
March 27, 2023
Source: Tasting Table
Photo Source: Unsplash,
When it comes to packing serious heat, rocoto peppers (Capsicum pubescens) are right up there next to habanero and Scotch bonnet varieties. While these brightly colored peppers may look cute, they deceivingly deliver up to 100,000 units on the Scoville scale of heat measurement, bringing plenty of spice to dishes. Yet the flavor of these peppers isn't all that's unique about them.
The way in which rocoto peppers grow makes them difficult to find if you're not located south of the equator. Should you manage to get your hands on these special peppers, you might find that they lend just the right amount of flavor to stews and salsas, and their thick skins offer a satisfying texture to meals. Chefs around the world have gotten creative when it comes to sneaking rocoto peppers into recipes, particularly cuisines coming out of Peru and Bolivia. We're here to give you the low down on this spicy ingredient.
What is a rocoto pepper?
Though red, orange, and yellow rocoto peppers may look similar to bell peppers at first glance, cutting into a crisp rocoto pepper will reveal small black seeds, and the dark pieces offer a sharp contrast to the bright, fleshy skin that is juicy to slice. The rocoto pepper falls into the family of nightshades and is thought to be one of the oldest peppers grown, dating back at least 5,000 years.
Found in a variety of colors and sizes, rocoto peppers can grow on vines that range from 2 to 15 feet in length, and the size of the peppers themselves can measure anywhere from 2 to 3 inches. Although rocoto peppers can be confused with manzano peppers, rocoto peppers are hotter to taste and are primarily found growing in cooler mountain climates. In fact, the areas in which rocoto peppers thrive make for one of the more unique characteristics of this compact bite of heat.
How are rocoto peppers grown?
Rocoto peppers like shady areas. Originally from areas along the Andes, South America's westernmost mountain range, rocoto peppers thrive in cooler conditions and mild temperatures that range from 45 to 60 degrees Fahrenheit. While other pepper varieties seem to grow in warmer environments, rocoto chile peppers are much more difficult to cultivate outside of mountain climates. Yet in South America and higher elevations throughout Central America and Mexico, the rocoto peppers are easily grown, harvested, and sold in markets to be used in salsas, sauces, and dishes.
Since it can be difficult to track down rocoto peppers outside of these areas, home growers around the world have taken it upon themselves to plant the unique variety of peppers at home using controlled garden environments like AeroGardens and greenhouses. If you can get your hands on some of the black rocoto seeds, you can grow these peppers for yourself in a few months' time.
What do rocoto peppers taste like?
Appearances can be deceiving when it comes to assessing the taste of a rocoto pepper. Though it can certainly bring the heat, the texture of this fleshy pepper is akin to a firm, juicy tomato, and slicing into one is a similar experience to the fresh, earthy satisfaction of cutting up a bell pepper. For as hot as these peppers can run, however, you'd think the skin would be closer to that of a jalapeño than a fruit.
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