Rocoto peppers
Scientific Name: Capsicum pubescens
Flavour: The rocoto pepper has a distinctively hot and fruity flavour. It is known for its intense spiciness, which can range from medium to very hot. The flavour is often described as earthy, slightly sweet, and with hints of berry or tropical fruit.
Growing Season: Rocoto peppers are typically grown as perennials in suitable climates. They have a longer growing season compared to other pepper varieties and can produce fruits for several years. The growing season for rocoto peppers varies depending on the climate but is generally from spring to autumn.
Native Region: The rocoto pepper is native to the Andean regions of South America, particularly Peru and Bolivia. It is also grown in other parts of the world with similar climates, including the British Isles.
Traditional Recipe: Rocoto Relleno (Stuffed Rocoto Peppers)
Ingredients:
Fresh rocoto peppers
Ground beef or pork (or a combination)
Onion, finely chopped
Garlic cloves, minced
Cumin powder
Paprika
Dried oregano
Salt and pepper to taste
Cheese (such as mozzarella or cheddar), grated
Olive oil
Instructions:
Preheat the oven to 180°C (350°F).
Carefully cut the tops off the rocoto peppers and remove the seeds and membranes. Rinse the peppers thoroughly to remove any remaining seeds.
In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and lightly golden.
Add the ground beef or pork to the skillet and cook until browned. Season with cumin, paprika, dried oregano, salt, and pepper to taste.
Remove the skillet from heat and let the filling cool slightly.
Stuff each rocoto pepper with the meat filling and top with grated cheese.
Place the stuffed peppers in a baking dish and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve the rocoto relleno hot as a main dish or as part of a traditional Peruvian meal.
Health Properties: Rocoto peppers contain capsaicin, a compound responsible for their spicy taste, which has been studied for its potential health benefits. Capsaicin is known for its analgesic and anti-inflammatory properties and may have positive effects on metabolism and digestion. Rocoto peppers are also a good source of vitamins A and C.
Growing Technique:
Location: Rocoto peppers prefer a warm and sunny location. Choose a spot in your garden that receives at least 6-8 hours of direct sunlight per day.
Soil Preparation: Prepare the soil by incorporating organic matter, such as compost or well-rotted manure, to improve its fertility and drainage. Rocoto peppers thrive in well-drained soil with a pH level between 6.0 and 7.0.
Planting: Start rocoto pepper seeds indoors about 8-10 weeks before the last frost date, as they have a longer germination period compared to other pepper varieties. Transplant the seedlings into the garden once the soil has warmed up and all danger of frost has passed.
Watering: Rocoto peppers require regular watering to keep the soil evenly moist. Avoid overwatering, as excessive moisture can lead to root rot.
Support: As the rocoto pepper plants grow, they may benefit from support such as stakes or cages to prevent them from toppling over under the weight of the fruits.
Pruning: Regularly prune the rocoto pepper plants by pinching off the tips of the branches. This helps promote bushier growth and increases fruit production.
Harvesting: Rocoto peppers are typically harvested when they have reached their full size and color. Use scissors or a sharp knife to cut the peppers from the plants, taking care to avoid damaging the stems or other fruits.
Storage: Rocoto peppers can be used fresh or preserved by freezing or canning. To freeze, wash and dry the peppers, then place them in airtight containers or freezer bags. When using frozen rocoto peppers, allow them to thaw before cooking.