If you see a Rocoto pepper, you might think it’s an ordinary bell pepper although a little smaller in size. But be careful: these are not for the faint of heart. They are much hotter than a mild, sweet bell pepper!
They are usually about the size of a golf ball, and varieties can be orange, red, and yellow. Rocoto peppers most frequently grow in South America where they originated. Because they were first cultivated thousands of years ago, it’s one of the oldest domesticated peppers to this day. The Rocoto is a crucial ingredient in Peruvian and Bolivian dishes.
The Rocoto pepper can get pretty scorching hot, but it can vary widely on the Scoville Scale—anywhere from 30,000 to 100,000 Scoville Heat Units. This makes some Rocoto peppers on par with the habanero in terms of heat. In spite of its intense heat, the Rocoto has also been called sweet and fruity.
If you’re looking for a new way to spice up your cooking, the Rocoto pepper is a great way to do it. It’s a sure-fire way to bring the heat!