Capsicum pubescens
Rocoto (Manzano) - Scoville, Taste & Uses
Rocoto peppers resemble small apples with black seeds inside. The flesh is thick, juicy, and bursting with fruity aroma. Heat ranges from 30,000 to 100,000 SHU, landing firmly in the Hot zone. Andean citizens stuff rocotos with meat and cheese, bake them in creamy sauces, or blend them into bright ají pastes. The pepper tolerates cool climates better than most, thanks to its pubescent leaves. Bite-sized fire, orchard sweetness - celebrated by the Ministry of Highland Heat. Rocoto (Manzano) typically measures 30,000-100,000 SHU (Hot). Shows up across Andes, Peru and Bolivia in condiments, pickles, and marinades. Stuff rocoto with beef, onions, and cheese for rocoto relleno. Blend it with lime, cilantro, and garlic for ají rocoto sauce served with ceviche and grilled meats. Dice into stews and soups for citrusy heat. The thick walls grill and roast nicely, holding shape. Pair with potatoes, corn, dairy, and seafood. Freeze deseeded halves for year round use. See sauces using Rocoto (Manzano)
Also known as: Ají Rocoto, Manzano Pepper
Species
Capsicum pubescens
Heat
Flavour
Hot, Fruity, Citrusy, juicy, stuffable
Origin / Regions
Andes, Peru and Bolivia
Colour / Shape
Red, orange, or yellow when ripe
Pod size
5-7 cm diameter, apple-shaped
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Flavour & Aroma
Rocoto peppers resemble small apples with black seeds inside. The flesh is thick, juicy, and bursting with fruity aroma. Heat ranges from 30,000 to 100,000 SHU, landing firmly in the Hot zone. Andean citizens stuff rocotos with meat and cheese, bake them in creamy sauces, or blend them into bright ají pastes. The pepper tolerates cool climates better than most, thanks to its pubescent leaves. Bite-sized fire, orchard sweetness - celebrated by the Ministry of Highland Heat.
Stuff rocoto with beef, onions, and cheese for rocoto relleno. Blend it with lime, cilantro, and garlic for ají rocoto sauce served with ceviche and grilled meats. Dice into stews and soups for citrusy heat. The thick walls grill and roast nicely, holding shape. Pair with potatoes, corn, dairy, and seafood. Freeze deseeded halves for year round use.
Heat Profile
Scoville range
30,000-100,000 SHU
Heat label
Hot
Harvest window
Late summer to autumn (year round in Andes)
Sauce Index count
-
History & Culture
Capsicum pubescens is one of the oldest domesticated chili species, cultivated for millennia in the Andes. Rocoto spread through Andean trade routes from Peru into Bolivia and Ecuador. Spanish chroniclers noted its unique black seeds and hairy leaves. Unlike other species, it resists frost and thrives at high altitudes, ensuring its survival even as other peppers struggled. Modern Peruvian cuisine, especially in Arequipa, keeps rocoto relleno as a signature dish.
Botany & Growing Notes
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Rocoto prefers cool, highland conditions. Start seeds indoors 12 weeks before planting, using mildly acidic soil. Transplant when nights stay above 10°C. Plants climb like vines, often exceeding 1.5 meters, so provide trellises. They tolerate partial shade better than most Capsicum species. Keep soil moist but not waterlogged. Expect 120 days to first harvest, with pods ripening continuously in mild climates.
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Rocoto (Manzano) typically measures 30,000-100,000 SHU (Hot). Ranges shift with cultivar and growing conditions.
Hot, Fruity, Citrusy, juicy, stuffable
Ají Rocoto, Manzano Pepper show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aji Charapita, Cayenne, Chiltepín, Italian Calabrian for comparable heat or recipes.
- Aji Charapita - Hot
- Cayenne - Hot
- Chiltepín - Hot
- Italian Calabrian - Hot
Stuff rocoto with beef, onions, and cheese for rocoto relleno. Blend it with lime, cilantro, and garlic for ají rocoto sauce served with ceviche and grilled meats. Dice into stews and soups for citrusy heat. The thick walls grill and roast nicely, holding shape. Pair with potatoes, corn, dairy, and seafood. Freeze deseeded halves for year round use.
Rocoto prefers cool, highland conditions. Start seeds indoors 12 weeks before planting, using mildly acidic soil. Transplant when nights stay above 10°C. Plants climb like vines, often exceeding 1.5 meters, so provide trellises. They tolerate partial shade better than most Capsicum species. Keep soil moist but not waterlogged. Expect 120 days to first harvest, with pods ripening continuously in mild climates.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10