The Mystery Behind Rocoto: A Spicy Cheese Adventure

Rocoto is a variety of chilli pepper native to Peru. It is at least ten times spicier than a jalapeño when raw, but cooks have developed several methods to reduce its heat and make it more edible. Rocoto relleno is a popular dish in Peru, especially in the city of Arequipa in the Andes mountains, where the peppers are stuffed with meat, topped with melted cheese, and baked.

Rocoto Relleno is a Peruvian dish

The rocotos themselves are capsicum pubescens, which are at least ten times spicier than jalapeños when raw. To reduce the heat of the rocotos, cooks use a variety of methods, including boiling them in water and vinegar, or soaking them overnight in a mixture of vinegar and sugar. The Incas prized the rocoto for its special flavour and cultivated it around 1,500 to 2,900 meters above sea level.

To prepare the dish, the upper parts of the rocotos are cut off and the seeds are removed. The rocotos are then cooked in water with salt and vinegar to reduce their spiciness. For the stuffing, chopped beef and pork are mixed with a seasoning of margarine, ground garlic, onion, and aji panca paste. The beef-mix is then combined with pecans, flour, stock, and cream, and fried in olive oil with tomato sauce and wine. The rocotos are then stuffed with the mixture, topped with cheese, and baked in the oven with tomato sauce. They are typically served whole with baked potatoes or salad.

Rocotos are capsicum pubescens

Like all other species of the genus Capsicum, plants of the species Capsicum pubescens grow as shrubs or sometimes as climbing plants. They grow into four-meter woody plants relatively quickly and can live up to 15 years, giving them an almost tree-like appearance. The leaves have a 5–12 mm long petiole and a leaf blade ovate to 5–12 cm long, 2.5 to 4 cm wide, tapering at the top, and a wedge-shaped base. The flowers appear singly or in pairs (rarely up to four) on the shoots, and the branches are about 1 cm long. The calyx has five triangular pointed teeth, which are about 1 mm long in the fruit. The petals are blue-violet-colored and brighter in the center, which sets them apart from other cultivated species of the genus Capsicum.

Capsicum pubescens is primarily found in Central and South America and is known only in cultivation. It is consumed fresh, as a paste, dried, or ground. In Peru and Ecuador, it is called rocoto (Quechua, rukutu, ruqutu); in Bolivia and Argentina, it is called locoto (Aymara, luqutu); and in Mexico, it is called manzano (Spanish for "appletree") due to its apple-shaped fruit. Capsicum pubescens is the least widespread and most genetically distinct of all the domesticated species in the genus Capsicum. It is also the only species that can tolerate cooler temperatures.

Rocotos are stuffed with minced meat

Rocoto relleno is a Peruvian dish that originated in the city of Arequipa in the Andes mountains. It is a variety of stuffed peppers, with the rocotos being capsicum pubescens, which are at least ten times spicier than jalapeños when raw. The rocotos are cooked in water and vinegar to remove as much spiciness as possible before they are stuffed with minced meat.

The most popular stuffing for rocotos is a beef-mix which contains beef, pork, onions, garlic, margarine (butter), cream, and pecans. The beef is chopped, not ground, and can be replaced with shrimps or chicken. The minced meat is placed inside the rocotos and is then topped with melted cheese before being baked and served whole. The cheese used can be mozzarella, parmesan, or a firm mozzarella.

A popular way to serve rocoto relleno is with a hard-boiled egg inside the rocoto, and it is often accompanied by potato gratin or served with a salad.

Rocotos are cooked in water and vinegar to reduce spiciness

Rocoto peppers are fiery hot, with a distinct flavour. They are a staple in many South American dishes and are native to the Andes region of Peru. They are scientifically known as Capsicum pubescens and are characterised by their thick flesh, black seeds, and vibrant appearance.

To reduce the spiciness of Rocoto peppers, they are cooked in water and vinegar. This process helps to mellow out the heat and make the peppers more palatable for those with milder palates. The preparation of rocotos involves cutting off the upper parts, removing the seeds, and then cooking them in water with salt and vinegar. This step is crucial in reducing the spiciness of the final dish, as the seeds and inner membranes contain most of the capsaicin, the compound responsible for the heat.

The Incas prized the rocoto for its special flavour and cultivated it at high altitudes. Today, the most common way to prepare rocotos is to stuff them with a mixture of minced meat and other ingredients, such as pecans, cream, and cheese. This dish, known as "Rocoto Relleno", is a Peruvian speciality and is considered one of the most famous dishes of the country.

The process of cooking rocotos in water and vinegar is an essential step in preparing this popular dish, as it not only reduces the spiciness but also adds flavour to the peppers. By cooking the rocotos in this manner, the heat is distributed more evenly, and the final dish is only mildly spicy. This technique showcases the versatility of rocotos and their ability to be used in a variety of cuisines.

In conclusion, cooking rocotos in water and vinegar is a crucial step in reducing their spiciness and making them more accessible to those who prefer milder flavours. This process not only helps to mellow out the heat but also adds depth of flavour to the dish, making it a popular choice in Peruvian cuisine.

Rocotos are served with potato gratin

Rocotos are the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa in the Andes mountains in southern Peru. They are served with potato gratin, which is made by layering sliced potatoes with queso fresco and a sprinkling of aniseed, and baking this in the oven.

The rocotos themselves are capsicum pubescens, which are at least ten times spicier than jalapeños when raw. To reduce the heat of the rocotos, cooks use a variety of methods, including boiling them in water and vinegar, and soaking them in a mixture of vinegar and sugar. The stuffing inside the rocotos can include anything, but the most popular option is a beef-mix containing beef, pork, onions, garlic, margarine, cream, and pecans.

The rocotos are then topped with melted cheese and baked. The dish is served whole with the potato gratin, and sometimes also with baked potatoes or salad.

Frequently asked questions