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CHUXAY GARDEN Capsicum Pubescens-Rocoto,Locoto,Manzano Pepper,Tree Pepper 25 Seeds Hot Pepper Delicious Vegetables
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CHUXAY GARDEN Capsicum Features
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USDA HARDINESS ZONE:8-11
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GROW:In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in seedling mix and cover 1/4”deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 21 - 42 days.
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HOT:Rocoto peppers reaching up to 100,000 Scoville Heat Units on the Scoville Scale. And you'll find the hottest rocoto is about 20 times hotter than the average jalapeno.
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EXTERIOR:They typically look like a small tomato. Even when cut open, the rocoto looks quite like a tomato-with thick walls and abundant juiciness.
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COOKING:Rocotos are delicious as a paste, and in salsas, hot sauces, stews, and other dishes where their juiciness is beneficial.
About CHUXAY GARDEN Capsicum
This is one cool pepper, though the flavor is more of a spicy apple-tomato hybrid. While many capsicums need heat and sun in order to thrive, this South American pepper does great in its not-so-hot home of the Andes Mountains of Peru, where it can survive a mild frost and cooler temperatures. Yet irrespective of the cold, the rocoto scores 30,00 to 100,000 Scoville heat units (SHU), putting it on par with better-known habanero and Scotch bonnet peppers. The rocoto pepper does not look like the aforementioned hot peppers. Instead, it's larger and resembles more squat tomato, apple, or pear. The flesh proves thicker and juicer than most peppers, giving it a heft that makes its texture more like a semi-ripe tomato; it's great for main courses. In Peru's Andean highlands, where the rocoto was first domesticated over 5,000 years ago, this pepper is implemented in all sorts of dishes from the traditional rocoto relleno (stuffed chilies) to rocoto ceviche to a fermented sauce that goes on just about anything. Originally, it was dubbed rukutu luqutu in the classic Quechua language. The ingredient sometimes is also referred to the locoto pepper. If you manage to source or grow fresh rocoto peppers make sure to keep them in the refrigerator in order to stop the ripening process. Otherwise you might start with a yellow pepper and end up with a red. Not that the color change will greatly effect the taste, though it can make the heat level rise. Chances are the rocoto peppers you do get will be in paste form. This method keeps the ingredient good in a sealed jar for years, and for months after it's opened if you keep the closed container in a cooler.
