Ripening Rocoto Peppers – Pre-order
The Rocoto Pepper is the Food of the Incas. This is one of the oldest peppers grown. This pepper originates In Peru’s Andean highlands, where the Rocoto was first domesticated over 5,000 years ago.
We are the only commercial grower of the Rocoto in the North Eastern U. S. You cannot find the Rocoto as a fresh pepper anywhere else in the U. S.
We have over 200 Rocoto Pepper fruit pods ripening by the end of August. We also have several hundred more coming out of flowering to fruit. We are taking limited pre-orders for this amazing Peruvian pepper.
Our Rocoto peppers are of the Red variety. This meaty pepper is thick and juicy, perfect for adding to the saute pan, scrumptious egg dishes, on a pizza, in salsas, hot sauces, stews, and other dishes where their juiciness is beneficial, and anywhere else you want to add a hot, crunchy bite.
The Rocoto scores 50,00 to 100,000 Scoville heat units (SHU), putting it on par with better-known habanero and Scotch bonnet peppers.
When asking ‘What Does Rocoto Pepper Taste Like?’
Think of the nuance of a bell pepper with the juiciness of a tomato but the heat of a habanero and you get the basic flavor profile of a Rocoto pepper. Considering the refined palate, the Rocoto has a bit of grassy freshness to it as something that helps balance the rich spice. The flesh proves crunchy but luscious, manifesting that indeed this is a fruit and not the vegetable so many people perceive it to be.
4 peppers for $12.00