The meaty walls of the chili provide a lot of bell pepper “pepperiness”: grassy and fresh. But underneath of it all, there's a crisp fruitiness here that's enhanced by the juiciness of the chili itself. In terms of eating experience, as mentioned, think more tomato and less jalapeño.
Juicy and meaty The Rocoto is thick-fleshed and juicy, making the chili an all-time favorite in Peruvian cuisine.Between 100,000 and 250,000
While bell peppers aren't hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.
||Full Sun, 6-8 Hours/Day
||Heavy, 6 Gallons/Day
||Moderate, 65-85 Days Harvest
||6 Plants, 3 Row