Rocoto
Also known as Apple Chile · Caballo Pepper · Chile Manzano · Chile Rocoto · Locoto · Locoto Pepper · Manzano · Manzano (related) · Manzano Pepper · Rocote · Rocoto (related) · Rocoto Pepper · Tree Pepper · Rocoto Manzano · Rocoto manzano
The Rocoto (also known as Locoto or Chile Rocoto) is a hot Andean pepper of Capsicum pubescens. Cooks use it for thick, juicy walls and a fruity, citrus flavor.
Growing
~120 days to maturity
Fruit size
5–8 cm
Flavor & Use
Fruity and citrusy, with floral notes and a crisp, juicy texture. Heat builds steadily and leaves a lingering warmth.
Culinary
About
Rocoto pods are apple-shaped or pear-shaped, about 1 to 3 inches across, with thick meaty walls and smooth glossy skin. Fruit ripens from green to red, orange, or yellow. The plant has fuzzy leaves and purple flowers, and ripe pods carry black seeds, the usual mark of Capsicum pubescens. Heat is hot, and the juicy walls are used for salsas, pastes, and stuffed rocoto relleno.
Backstory
One of the oldest cultivated pepper species in the Americas. Rocoto has been grown in the high Andes for thousands of years and is a staple in Peruvian and Bolivian cuisine. It is a place-kept landrace, and it is remarkably cold-tolerant compared with most chilies.
Appearance
Growing
Heritage
ExploreRocoto is a traditional landrace.
Sources
FAQ
- How hot is Rocoto?
- Capsi’s sourced range is 6,814–83,961 SHU (Lab-verified; typical 32,989). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Rocoto taste like?
- Fruity and citrusy, with floral notes and a crisp, juicy texture. Heat builds steadily and leaves a lingering warmth.
- How do I grow Rocoto?
- Rocoto: about 120 days to maturity, cool highland / subtropical climate, full sun, hardiness zones 8-11.
- What can I substitute for Rocoto?
- manzano, habanero (different flavor), other pubescens varieties, Ají Amarillo, Orange Habanero