Rocoto: a venerable pepper

Speaking of overwintering peppers and chillies, here’s a pepper type that should be better known: the Rocoto.

Joe Carrasco’s, in California, is still thriving after twelve years. It withstands temperatures down to around freezing and hard pruning is recommended (see before and after pictures on site). “This nice old rocoto produces a substantial harvest,” Joe told me in August, “and this year looks like will be one of the largest yet.” Pop over to his website for more information on seed saving, preserving and recipes.

It’s rare in this country, but Real Seeds have limited stock of Rocoto, also known as Tree Chile or Alberto’s Locoto, and describe it as possessing a warm, rather than burning heat, lots of flavour. If you’re wondering if you are up to the challenge of keeping it alive, they reckon that, if you can overwinter fuchsias or geraniums, you’ll have no problems. Early ordering is recommended.

Comments

[Emma]

Very tempting :)

[Arthur E.Behne]

Rocoto-- Way to go. I have one that is 10 years old and producing like crazy. Around 10 gallons per season.
If you have a good recipe,this the best chili sauce that you can make,and guess what,I have several that are the greatest.
Rocoto, Monzano and what other names are all great.
After 15 years I got the seed for the large red Rocoto. The size of large bell peppers. HUGE

[Helen Gazeley]

Hi, Arthur
Thank you for posting. I've heard nothing but good things about Rocoto, and you obviously feel the same. Manzano I didn't have much luck with, but I don't think it works so well outside in our British weather. If you want to let us know your chilli sauce recipe, then don't be shy!

[Helen Gazeley]

Hi, Emma
Thank you for posting. I'm tempted by Rocoto too. Time and space (sigh), time and space...

[Pshrynking]

Arthur,
Can you share your recipes?

A Rocoto lover in Los Osos, California