Ingredient

Rocoto capsicum

The Fiery Peruvian Pepper

Rocoto capsicum is a small, round pepper with a vibrant red color and a thick, wrinkled skin. It has a heat level similar to habanero peppers, but with a distinct fruity flavor. The flesh of the rocoto capsicum is crisp and juicy, while the seeds and ribs inside are the spiciest parts. It is commonly used in Peruvian cuisine to add heat and flavor to salsas, ceviches, and stews.

Garden vegetables and primary derivatives thereof› Fruiting vegetables› Solanacea› Peppers and similar-› Chili peppers

Spicy, fruity, and bold.

Origins and history

Rocoto capsicum is native to the Andean region of South America, particularly Peru. It has been cultivated and used in Peruvian cuisine for centuries, dating back to the time of the Inca civilization. The rocoto pepper holds cultural significance in Peru and is often featured in traditional dishes such as rocoto relleno, a stuffed pepper dish. It is also grown in other countries with similar climates, including Bolivia and Ecuador.

Nutritional information

Rocoto capsicum is low in calories and a good source of vitamins A and C. It also contains capsaicin, a compound known for its potential health benefits, including pain relief and improved digestion.

Allergens

May contain allergens for individuals sensitive to nightshade vegetables.

How to select

When selecting rocoto capsicum, look for peppers that are firm, with a bright red color and a glossy skin. Avoid peppers with soft spots or wrinkled skin, as they may be past their prime. The size of the pepper does not necessarily indicate its heat level, so it's best to taste a small piece before using it in your dish.

Storage recommendations

Store rocoto capsicum in a cool, dry place, such as the refrigerator. It can be stored whole or chopped, but it's best to remove the seeds and ribs if you prefer a milder flavor. Use within a week for optimal freshness.

How to produce

Rocoto capsicum can be grown in containers or in the ground, as long as it receives plenty of sunlight and warm temperatures. Start by planting seeds indoors and transplanting them outdoors once the weather is consistently warm. Regular watering and fertilization will help the plants thrive.

Preparation tips

To prepare rocoto capsicum, start by cutting off the top and removing the seeds and ribs. If you prefer a milder flavor, soak the pepper in cold water for 30 minutes before using. Rocoto capsicum can be used raw in salsas and ceviches, or cooked in stews, sauces, and stir-fries. Be cautious when handling rocoto capsicum, as the oils can cause skin and eye irritation.

Substitutions

A suitable substitution for rocoto capsicum is habanero pepper, which has a similar heat level and fruity flavor. Alternatively, you can use cayenne pepper or red pepper flakes for a milder option.

Culinary uses

Rocoto capsicum is commonly used in Peruvian cuisine to add heat and flavor to dishes such as rocoto relleno, a stuffed pepper dish, and rocoto salsa. It can also be used in ceviches, stews, sauces, and marinades to add a fiery kick.

Availability

Rocoto capsicum is commonly available in Peru, as well as in other South American countries such as Bolivia and Ecuador. It can also be found in specialty stores or online for international customers.