Chilli
Rocoto
Also called rocoto chilli, locoto, chile manzano, Capsicum pubescens
A round, thick-fleshed Andean chilli, usually red when ripe, about the size of a small apple, with distinctive black seeds. It is very hot, often in habanero territory, and juicy rather than papery.
Origin
The Andes of Peru and Bolivia, where it has been grown for thousands of years. It is the one common chilli species that copes with cool highland weather. In Mexico the same species is called chile manzano.
Flavour
Fruity, fresh and crisp, a little like a hot red apple or bell pepper, with heat that hits fast and stays.
How to use it
Wear gloves. Remove every seed and the white veins, where most of the heat sits. Slice raw into salsas, blend into sauces such as Peruvian crema de rocoto, or blanch whole shells several times in sugar-and-vinegar water before stuffing them for rocoto relleno.
Storage
Fresh rocotos keep about two weeks in the fridge. Latin American shops sell them frozen, whole or as a paste; frozen whole ones are fine for stuffing.
