The chiles › Rocoto
C. pubescens
Rocoto
hotFresh
30,000-100,000 SHU
Origin
The Andes; domesticated by the Incas. Black seeds.
Uses
Its signature dish is the Arequipa-style rocoto relleno (stuffed with meat, cheese and milk). It also shines in spicy sauces and creams to accompany dishes, and in pickles. Since it does not dry well, it is almost always used fresh or as a paste.
About this chile
It is the oddball of the family: it has black seeds and hairy leaves (hence pubescens), and it is the only domesticated species with no known wild form. It withstands the cold and altitude of the Andes like no other chilli. Its chubby looks deceive, it resembles a harmless bell pepper, but it really bites. Being so fleshy it does not dry well, so it is almost always used fresh.