Aji Rocoto Chili Pepper
The Rocoto is a very hot variety of chili pepper and ranks between 100,000 and 350,000 Scoville Heat Units. It is not easy to find except in the southern portions of Central America, and the northern sections of South America.
History of the Aji Rocoto
The Rocoto is believed to be a staple in the Incan culture for thousands of years and is widely cultivated in Bolivia and Peru. Its Peruvian name translates into “apple” because it looks similar to one. Many people have confused it with a red bell pepper, but it will only take one taste to straighten that out.
Uses of the Aji Rocoto Pepper
The Aji Rocoto is used to make spicy dishes in Peru. It’s spicy enough that if it’s being cooked, the preparer must wear gloves. One of the most popular uses in Peru is to use it to make the rocoto relleno. It can be used to make sauces, pastes and powders to use in a variety of dishes.
As an alternative, you can also see our 1 GALLON FERMENTED AJI ROCOTO MASH
Ingredients: Aji Rocoto peppers, salt, citric acid, acetic acid.
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