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 […]

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