Rocoto chillies, native to the Andean regions of Peru, are distinguished by their apple-like shape, thick, juicy flesh, and black seeds.
Belonging to the species Capsicum pubescens, these peppers range in colour from red to orange and yellow. With a Scoville Heat Unit (SHU) rating between 30,000 to 100,000, they offer a heat level comparable to habaneros but with a unique, fruity flavour reminiscent of a spicy apple-tomato blend. Traditionally used in Peruvian cuisine, Rocoto chillies are ideal for dishes like Rocoto Relleno (stuffed peppers) and add a spicy, crunchy bite to salsas and sauces. Due to their thick flesh, they are often available in paste form but can also be found dried or powdered. Handle with care, as their heat can be intense.
