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Frozen Rocoto El Plebeyo / Bolivia / Peru
The Rocoto is a species of chili originating in the Andes, large and red, with a strong itch and shape similar to the pepper, but smaller.
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Market opportunities guide for Peruvian native peppers
It is characterized by being red, although there are yellow, orange and green rockets; Its seeds are black. In the country you can find rocoto of two types: rocoto serrano and rocoto of the central jungle. It is the most spicy chili among commercial varieties and is used in salads, spicy sauces and in the preparation of dishes such as rocoto relleno (rocoto de monte) which is one of the best known and consumed dishes in Peru. The other rocoto (rocoto serrano), is used to prepare solterito, notary, guardian, torrejita, adobo, cauche, chupe, bush, almond, cheese chaupi, among many other typical dishes.