Rocoto
Rocoto refers to a red, hot pepper/chili used in Peru. Rocoto pepper looks like a sweet red pepper, however, it is a very hot pepper. It is used in cooking many classic and traditional Peruvian dishes.
Rocoto are thinly sliced and mixed with chopped onion for a sauce to accompany fried Guinea pigs, a traditional dish from Peru. The following are the detailed information about Rocoto:
Species Name: Capsicum pubescens
Color: Green to golden yellow, orange or red
Average Size: 2 inches wide, 2 inches long
Shape: Round, sometimes pear-shaped
Description: Very hot, thick-walled pods, usually eaten fresh as they don't dry well
Scoville Heat Units: Not rated but hotter than Habanero (300,000+)
If not available, Rocoto can be substituted with Habanero but only for sharpness, but not for the flavor.
Rocoto is also known as: Manzano, Canaria, Locoto, Perron (Mexico), Caballo (Guatemala), Manzana, Jalapeno (Costa Rica)
Rocotos are most commonly grown in South America, Central America and Mexico.
Interesting Facts: The rocoto is still quite unknown in North America as it is not grown commercially in the U.S. It is an exotic looking chile with long, hairy stems, purple flowers, and jet-black seeds. It grows at a high altitude of between 3,500 to 6,000 feet and requires a cool climate. The rocoto is believed by many to be much hotter than a habanero but this has still not been substantiated.
Most Common Uses: In sauces, as a seasoning, in meat and vegetable dishes.
Related Articles | |
Salchipapas | ■■■■■■■■■ |
Salchipapas refers to the Ecuadorian street food made of fried hot dogs and fried potatoes served with . . . Read More | |
Escabeche | ■■■■■■■■■ |
Escabeche refers to a clear, tangy onion soup with large pieces of chicken. It is one of the traditional . . . Read More | |
Tinapa | ■■■■■■■■ |
Tinapa refers to smoked fishgenerally made of fish prepared/cooked through smoking, one of the traditional . . . Read More | |
Piperade | ■■■■■■■■ |
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, . . . Read More | |
Hungarian Hot | ■■■■■■■■ |
Hungarian Hot refers to one of the hottest chili peppers in the world beside Bhut Jolokia, Red Scotch . . . Read More | |
Guvetch | ■■■■■■■■ |
Guvetch refers to a Bulgarian dish similar to Italy's ratatouille which is made from stewing in sunflower . . . Read More | |
Quechua | ■■■■■■■ |
Quechua is one of the languages spoken in Bolivia. 21.2 % of the people in Bolivia speak Quechua, next . . . Read More | |
Arroz Chaufa de Pescado y Mariscos | ■■■■■■■ |
Arroz Chaufa de Pescado y Mariscos refers to a Peruvian dish of Chaufa (Cantonese-style fried rice) with . . . Read More | |
Arroz con Pato | ■■■■■■■ |
Arroz con Pato a dish of rice with duckrice cooked with onion, garlic, coriander, chili, Chicha, malt . . . Read More | |
Majarisco | ■■■■■■■ |
Majarisco refers to Perus' traditional disha seafood stew with fried green bananas, coriander, garlic, . . . Read More |