Natural form

Rocoto peppers: apple-shaped Andean chilies with vibrant red skin and green stems.

Shows the deceptively bell-pepper-like exterior shape, color range, and size that makes rocoto instantly recognizable and often mistaken for a mild pepper.

Produce

Rocoto Pepper (Locoto)

Thick-walled Andean chili resembling a small bell pepper but intensely hot, central to Peruvian rocoto relleno.

The rocoto is a thick-fleshed chili from the Andes with a deceptively apple-like shape and bright red, orange, or yellow color but a fierce, fruity heat. It is a staple of Peruvian and Bolivian cooking, most famously stuffed with meat and cheese for rocoto relleno or blended into spicy sauces. Unlike most chilies it has distinctive black seeds and belongs to the species Capsicum pubescens.

Rocoto (Capsicum pubescens) is a thick-walled Andean pepper that stands apart from the more familiar Capsicum annuum peppers found in most kitchens. Its flesh is substantially meatier than a standard chili—comparable to a small bell pepper—while its heat registers between 30,000 and 100,000 Scoville units, delivering genuine intensity. The pepper's most reliable identifying features are its black seeds (a trait shared only with its close relative the manzano) and the fine hairs covering its leaves and stems. Ranging from rounded to slightly elongated, rocoto ripens most commonly to a deep red, though yellow, orange, and brown varieties exist throughout Peru, Bolivia, Ecuador, and Colombia.

Rocoto holds a foundational place in Peruvian cuisine, particularly in the city of Arequipa, where rocoto relleno—stuffed rocoto topped with a cream-based white sauce—represents the pinnacle of regional cooking. This is not incidental: rocoto is among the oldest domesticated peppers in the Americas, predating European contact by centuries. Its genetic lineage is distinct from common chiles, which explains its unique behavior in the kitchen. The heat profile differs from the immediate punch of a habanero; rocoto builds slowly and lingers, making it suited for dishes eaten over a leisurely meal. Its thick walls also mean it requires longer cooking to soften properly, whether stuffed and baked or added to stews.

Beyond the canonical stuffed preparation, rocoto appears throughout Peruvian cooking as a paste, a sauce base, a ceviche condiment, and a pickled element. Its versatility stems from that combination of thick flesh (which holds up to cooking and pickling) and complex, fruity heat. Outside Latin America, finding fresh rocoto requires searching farmers' markets in areas with Peruvian or Bolivian communities, though frozen peppers and prepared rocoto paste are more widely available in specialty Latin grocery stores and retain excellent flavor.

Measured in: piece
Storage: Fridge

Types & varieties

Rocoto Rojo (Red)

Most common variety; deep red when ripe, high heat

Rocoto Amarillo (Yellow)

Yellow-orange when ripe; slightly milder; also called Canario

Rocoto Naranja (Orange)

Orange-colored variety with medium heat

Rocoto Marrón (Brown)

Less common; earthier, deeper flavor

Rocoto Peruano

Smaller-fruited selection popular in Lima

Chile Manzano

Mexican relative of C. pubescens; similar thick walls and black seeds

Heat Character and Behavior

Unlike the immediate burn of a habanero or Thai chili, rocoto heat arrives gradually and persists. This slow-building, lingering quality makes it uniquely suited to dishes consumed over an extended meal—the heat continues to develop as you eat, creating a cumulative effect. When cooking with rocoto, account for this behavior: a dish seasoned with rocoto will seem to grow hotter as it sits and is eaten. Blanching whole peppers in salted boiling water for 3–5 minutes before cooking softens the flesh and can temper some of this intensity without sacrificing flavor.

Seed and Vein Handling

The black seeds of rocoto are entirely edible and not bitter as jalapeño seeds can be—do not discard them as a matter of course. However, the ribs (pale yellow-white membranes attached to the interior walls) carry concentrated heat. For a milder result while retaining the pepper's thick texture, remove the ribs thoroughly but leave the black seeds. For maximum heat, leave both intact.

Common uses

Rocoto Relleno: the canonical stuffed pepper dish of Arequipa, Peru, typically filled with ground beef, onions, olives, and cheese, topped with a milk-based white sauceRocoto paste: blended with garlic, oil, and lime for a versatile condiment used in Peruvian restaurantsAjí de Rocoto: creamy sauce for meats, potatoes, and rice dishesCeviche condiment: diced rocoto added to fish ceviche for slow-building heatRocoto chiles toreados: whole fried peppers served as a bar snack in PeruStews and soups: added whole for depth and gradual heat releasePickled rocoto: preserved in vinegar for extended use and condiment applicationsPasta sauces and pizza toppings in Peruvian-Italian fusion cuisine

Tips & pitfalls

Always wear gloves when handling rocoto—the capsaicin concentration in its thick flesh penetrates skin more aggressively than with thinner-walled peppers
To reduce heat without losing the thick-fleshed character: seed and vein the pepper, then blanch whole in salted boiling water for 3–5 minutes before stuffing or cooking
The black seeds are edible and not toxic—keep them when you want the full heat and authentic texture
Rocoto takes longer to grow than bell peppers; in temperate climates, start seeds indoors 10–12 weeks before the last frost
If fresh rocoto is unavailable, frozen rocoto paste from Latin grocery stores retains better flavor than dried rocoto for most applications
Do not assume rocoto will soften as quickly as a bell pepper when stuffed—the thick walls require the full baking time to become tender
The hairy leaves of a rocoto plant are a reliable identification marker in the garden and distinguish it from look-alike peppers that may be less heat-stable in cooking
Common mistake: undersalting the blanching water—salt firms the flesh and helps the pepper hold its shape during cooking

Nutrition

29kcal

Energy

121 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 79%Fat 10%

Protein

0.9g

2% DV

Carbs

6.5g

2% DV

Fat

0.4g

0% DV

Fiber

2.8g

10% DV

Sugars

4.1g

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C132% DV

Vitamin B625% DV

Vitamin E24% DV

Vitamin K15% DV

Niacin (B3)8% DV

Folate7% DV

Source · USDA FoodData Central · approx. Peppers, jalapeno, raw

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Rocoto Pepper (Locoto) yet.

Good to know

Scientific Name: Capsicum pubescens
Heat Range: 30,000–100,000 Scoville Heat Units
Origin: Andean region: Peru, Bolivia, Ecuador, Colombia
Identifying Features: Black seeds (not white), hairy leaves, thick fleshy walls
Typical Color: Red (also yellow, orange, brown varieties)
Shape: Rounded to slightly elongated, similar to a small bell pepper
Days to Maturity: 90–130 days (slower than most peppers)
Storage: Refrigerate whole up to 2 weeks; freeze or dry for longer storage

Substitutes

Ají Amarillo — The other canonical Peruvian pepper; moderate heat (30,000–50,000 SHU), fruity flavor, but thinner walls; use in sauces rather than for stuffing
Manzano Pepper — Same species (C. pubescens) with similar thick walls, black seeds, and comparable heat; excellent substitute, particularly in Mexican cuisine applications
Habanero (Orange/Red) — Similar heat range and tropical fruit notes; lacking the thick flesh and smoky depth of rocoto; acceptable in a pinch for sauces
Bell Pepper + Cayenne — For stuffing: hollow red bell pepper filled with cayenne-seasoned meat provides approximate textural substitute, though heat and flavor profile differ significantly
Santa Fe Grande — Milder (5,000–8,000 SHU) but shares the thick-walled, fruity character; use double quantity for heat matching