Description

The Rocoto pepper, also known as Rojo, locoto pepper and Capsicum Pubescens, is a round, spicy, red pepper, with a thick and firm skin. It may look like a bell pepper or an apple in shape, but don’t be mistaken, because this pepper is quite spicy. The pepper has meaty walls with a crisp, fruity and juicy inside. Originally the pepper comes from the Andes Mountains in Peru and is a must in Peruvian cuisine. The peppers have distinctive black seeds.

The Rocoto is often used in salsas, ceviche, stews or hot sauces. Another well-known Peruvian dish is Rocoto relleno, in which the peppers are stuffed. Click here for Katinka Lansink’s recipe.

Rocoto

From  4,50

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It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April), this product has limited availability and is grown in Spain by our own growers.

The Rocoto pepper, also known as Rojo, locoto pepper and Capsicum Pubescens, is a round, spicy, red pepper, with a thick and firm skin. It may look like a bell pepper or an apple in shape, but don’t be mistaken, because this pepper is quite spicy. The pepper has meaty walls with a crisp, fruity and juicy inside. Originally the pepper comes from the Andes Mountains in Peru and is a must in Peruvian cuisine. The peppers have distinctive black seeds. The Rocoto is often used in salsas, ceviche, stews or hot sauces. Another well-known Peruvian dish is Rocoto relleno, in which the peppers are stuffed. Click here for Katinka Lansink’s recipe.

It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply of peppers. Click here for more information about freezing peppers or other ways to preserve them for a long time.

In the summer season (April-November) this product is grown in the Netherlands in our own greenhouses. In the winter season (November-April), this product has limited availability and is grown in Spain by our own growers.

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