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.
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).
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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.
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Reach out →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.
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