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
The Rocoto (also known as Locoto or Chile Rocoto) is a distinctive, hot Andean pepper from the Capsicum pubescens species. It has thick, juicy walls, black seeds, and a unique fruity-citrus flavor that sets it apart from most other hot peppers.
Growing
~120 days to maturity
Fruit size
5–8 cm
Flavor & Use
Intensely fruity and citrusy with bright floral notes and a crisp, juicy texture. The heat is clean and builds steadily, leaving a pleasant lingering warmth that pairs beautifully with the sweet fruitiness.
Culinary
About
Rocoto peppers are apple-shaped or pear-shaped, 1–3 inches long, with thick, meaty walls and smooth, glossy skin. They ripen from green to bright red, orange, or yellow. The plant has fuzzy leaves and produces black seeds — a hallmark of the pubescens species. Heat is hot (50,000–250,000 SHU).
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. Its black seeds and fuzzy leaves are unique traits of the pubescens species, and it is remarkably cold-tolerant compared to most chilies.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.