Rocoto Chilli – Bold, Juicy Heat from the Andes
A Chilli with Bite and Body
The Rocoto Chilli is unlike most other chillies in your cupboard. Native to the Andes region of South America, it looks more like a small apple than a typical chilli – round, thick-walled, and surprisingly juicy. But don’t let its friendly appearance fool you — Rocoto packs a punch, often hotter than it looks, with a fruity flavour and lingering heat.
It’s one of the few commercially used chillies from the Capsicum pubescens species — known for their hairy leaves and black seeds — and offers a unique experience both in flavour and texture.
Flavour Profile & Heat Level
Rocoto is fruity and fresh, with a full-bodied heat that sneaks up on you. The flesh is thicker than most dried chillies, offering a bold texture in sauces and pastes.
-
Heat Level: Hot
-
Scoville Rating: 30,000 – 100,000 SHU
-
Flavour Notes: Fruity, slightly floral, with a bright, building heat
Culinary Uses of Rocoto Chilli
Rocoto is often used in South American dishes where it’s blended into pastes or stuffed whole in traditional recipes. When dried and ground, it makes a vibrant powder or flake for adding colour and heat to a wide range of dishes.
Great in:
-
Salsas & sauces – Fruity fire that blends well with citrus and tomato
-
Hot sauces – Ideal for fermented or vinegar-based sauces
-
South American stews – Adds a punch to meat, bean and vegetable dishes
-
Stuffed dishes – Rocoto relleno is a classic
-
Chilli blends – Combine with milder chillies for a layered flavour profile
Its thick skin means it takes a bit longer to rehydrate, but the depth of flavour is worth the wait.
Why Buy Rocoto from CHILLIESontheWEB?
We source authentic Rocoto chillies with bold flavour and clean heat, perfect for both traditional and creative uses. Whether you're experimenting with South American recipes or just want a fresh take on hot chilli, Rocoto delivers fruity fire and standout character.
Carefully dried and packed to retain its juicy punch, Rocoto is a chilli that brings something new to the table — visually, texturally and in taste.