The Locoto pepper, also known as Rocoto, is a thick-fleshed Capsicum pubescens cultivar native to the Andes. It features apple- or pear-shaped fruits with black seeds, hairy leaves, and purple flowers. It delivers surprising heat in a juicy, tomato-like package central to Peruvian and Bolivian cuisine.
The Locoto pepper (from Aymara luqutu) is the Bolivian name for what Peruvians and Ecuadorians call Rocoto, a member of the Capsicum pubescens species. These peppers are among the oldest domesticated chilies, with evidence dating back to 6000 BCE in the Andes; no wild ancestor remains. The plants are perennial shrubs that can grow tree-like up to 15 feet tall in ideal conditions, bearing distinctive hairy leaves and stems, purple flowers, and thick-walled fruits resembling small apples or pears. Fruits measure 2–3 inches, ripen in colors including red, orange, yellow, or green, and contain unique black seeds. Their walls are exceptionally thick and juicy—more tomato-like than typical peppers—yielding a sweet, fruity, grassy flavor with bell-pepper notes. Heat varies widely by variety and growing conditions but typically registers 30,000–100,000 Scoville Heat Units, placing them in the hot category and often catching eaters off guard due to the mild appearance. In cuisine they shine fresh in rocoto relleno (stuffed and baked with meat, cheese, and spices), pastes, salsas, hot sauces, ceviche, and stews. The high moisture content makes drying difficult, so they are usually used fresh, frozen, or as paste. The plants tolerate cooler temperatures better than most peppers and require a long growing season.
No photos of Locoto Pepper here yet. Got one? Share it with us.
One of the earliest domesticated peppers, cultivated in the Andes since at least 6000 BCE with no known wild progenitor. Distinct genetically from other Capsicum species due to black seeds and hairy foliage; remains vital to traditional Andean cuisines.
Promote a product tied to Locoto Pepper? This slot is open.
Reach out →Sweet and fruity with grassy bell-pepper notes; exceptionally juicy and meaty texture reminiscent of tomato rather than typical chili flesh.
Huge shout-out to the breeders, growers, researchers, and seed savers linked below — their independent work is what lets us fact-check our own. Go visit them.
These references are used to verify what we publish — not as the source of the content itself. Seed catalogs, breeder pages, research papers, and cultivar databases let us cross-check every fact before it lands here. Open any card to read the original or dig deeper.
