Bring The Heat—A Rocoto Relleno Recipe

Can you tame the wild rocoto? Would you really want to? If you’re a spicy food lover, the answer to both questions would be a resounding “yes!”

This article on PeruDelights.com, describes an experience with the heat-packing pepper. Without giving away the plot, the wicked rocoto pepper catches the author off-guard. But over time, the author figures out how to harness the extreme heat of the rocoto, and make a delicious version of a Peruvian classic dish, rocoto rellenos.

How hot, exactly is the rocoto pepper? Well it has a Scoville heat units (SHU) of 30,000-100,000. For the sake of comparison, a jalepeno pepper weighs in at 2,500-5,000 SHUs.

But you don’t have to fear the heat. The article also includes a recipe for rocoto rellenos from the cookbook of one of Arequipa’s best-known chefs, Blanca Chavez. The recipe also includes the traditional rocoto rellenos companion dish, potato gratin, a layered, cheesy potato dish.

Once you prepare rocoto rellenos in your kitchen, you may be tempted to find out what the dish tastes like on its home turf, in which case, be sure to check out the discounted trips below.