Rocoto Pepper

Capsicum pubescens is native to the Andean highlands of South America, primarily Bolivia and Peru.

• Grows at elevations of 1,500 to 3,000 meters in the Andes — higher than any other cultivated pepper
• Domesticated approximately 5,000 to 6,000 years ago in the Bolivian highlands
• Pre-Columbian peoples of the Andes grew rocoto alongside potatoes and quinoa
• The Inca civilization valued rocoto peppers highly and cultivated them throughout their empire
• Never spread widely outside South America — remains primarily an Andean crop
• The genus Capsicum contains approximately 25 to 30 species; C. pubescens is the most genetically distinct of the five domesticated species
• Sometimes called the "tree pepper" because the plant can become quite woody and tree-like with age

Capsicum pubescens is a large, shrubby to tree-like perennial plant.

Plant:
• Erect, shrub-like, 100 to 200 cm tall (can reach 3 to 4 meters as a perennial)
• Distinctively hairy (pubescent) stems and leaves
• Becomes woody at the base with age

Leaves:
• Large, ovate, 5 to 12 cm long, dark green
• Densely covered with fine, soft hairs (pubescence) — the species' defining feature

Flowers:
• Distinctive purple to violet corolla with white margins — unlike the white flowers of most other Capsicum
• Solitary, nodding (pendant)

Fruit:
• Round to pear-shaped or apple-shaped, 3 to 6 cm in diameter
• Thick, juicy flesh — more like a bell pepper than a thin-walled chili
• Green when immature, ripening to bright red, orange, or yellow
• Heat: 50,000 to 250,000 SHU — hotter than most habaneros

Seeds:
• BLACK — the single most distinctive characteristic of C. pubescens
• Uniquely dark among all Capsicum species
• Larger and thicker than other pepper seeds

Rocoto peppers are nutritious and high in beneficial compounds.

• Excellent source of vitamin C
• Good source of vitamin A and beta-carotene
• Contains significant capsaicin content with associated health benefits
• Rich in antioxidants including flavonoids and carotenoids
• The thick flesh provides more dietary fiber than thin-walled peppers
• Contains B vitamins and minerals
• Low calorie — approximately 40 kcal per 100 g

Rocoto peppers are uniquely adapted to cool mountain conditions.

Planting:
• Start seeds indoors 8 to 10 weeks before planting out
• Germination at 20 to 25°C — often slower than other peppers (14 to 28 days)
• Transplant after frost danger
• Space 60 to 90 cm apart — plants are large

Site:
• Prefers cooler temperatures than other peppers (15 to 25°C ideal)
• Can tolerate light frost
• Full sun to partial shade
• Well-drained, fertile soil
• Performs well at high elevations

Care:
• Regular watering
• Provide sturdy support — plants become heavy
• In frost-free climates, plants can live 10 to 15 years

Harvest:
• 90 to 120 days after transplanting
• Harvest when fully colored for best flavor
• Fruit production continues for many months

Culinary uses:
• Rocoto relleno — the signature dish of Arequipa, Peru: stuffed rocoto peppers filled with meat, cheese, and vegetables
• In Bolivian cuisine: llajwa (salsa), in soups, and stuffed (locoto relleno)
• In Ecuadorian cuisine: aji sauces and ceviches
• Fresh in salsas for a fruity, searing heat
• Roasted and peeled like bell peppers
• In Peruvian causa and other traditional dishes
• Pickled for long preservation
• Made into hot sauces
• The thick, juicy flesh holds up well to grilling and roasting