Rocoto [pronounced rokoto]


Rocoto (Capsicum pubescens) on the outside resembles a pepper for confusion, but burns like a medium-strong chilli. It is juicy like a steak tomato and gives every dish a fruity spice without even burning.

Use: For marinating meat, fish and seafood.  Rocoto is good in casseroles and sauces and is also ideal in the ceviche and Nikkei kitchen. In southern Peru, you will eat rocoto relleno, filled with rocoto pepper, and the chilli is also ground to molido along with onions, olive oil and garlic.
Tip: Can be eaten directly from the glass or stirred into a delicious chilimayo as a dip.


Our Rocoto Chilli Paste



Strength: medium hot.

Glass jar: 205g

Doypack with lid: 1kg (HORECA).

Ingredients: 98.79% red hot pepper (capsicum pubescens), salt, citric acid E330, taragum E417, potasium sorbate E202, sodium benzoate E211.

May contain traces of peanuts, mustard, egg and milk.

Suggested use: adds a spicy note to any sauce and also great for mixing with mayonnaise. Perfect for cevoche and the japanese-peruvian Nikkei cuisine.

Keep in a cool and dry place. Refrigerate after opening.