Rocoto (Andean chili pepper)

This is one of our hottest chili peppers. Its appearance is very innocent resembling a bell pepper but when you bite it your mouth is on fire. This is why Rocotos are mainly used as a condiment, just a little bit to give a kick to some dishes, but some people from the Andes swear they love to eat them like apples, straight from the plant…As a rule of thumb, the smaller the rocoto, the hotter. You have been warned.

Rocotos Rellenos, or “stuffed Rocotos” is a famous dish from Arequipa, in the south of the country. They are filled with a beef, onion and ground peanut mixture, and served with a creamy potato gratin. It´s fantastic!


  1. […] you have eggs in the fridge, bread in the pantry, a red onion, and a piece of rocoto (or any other red hot chili pepper), you are set to make this fast breakfast, brunch, or […]

  2. […] turkey, gravy, lettuce, salsa criolla, and a varied choice of sauces: mayonnaise, aji amarillo, rocoto, huacatay, mustard, and the […]

  3. […] chefs sometimes even add black squid ink to the potatoes,to make a dark and very exotic causa. Rocoto paste or beet puree can be used for a reddish one. And instead of potatoes, some cooks have […]

  4. […] preparation of raw fish marinated in lime juice, with the vibrant heat of aji limo, rocoto, or ají amarillo, the sweet contrast of sweet potato, and the crunch of our delicious giant corn, […]

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