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January 27, 2005
Rocotillo Peppers
Rocotillo peppers are medium-heat peppers.
Rocotillos (capsicum chinense) are clustered, thin-fleshed, bell-blossom-shaped peppers with a pleasant flavor. These one-inch-long chili peppers are among the slower maturing peppers, changing from green to red over a period of 150 days. Rocotillo pepper plants (also known as rocoto) grow taller than most peppers and develop into a thick canopy. These peppers originated in the Carribean and parts of South America, and are related to the habenero, Scotch bonnet, and Jamaican hot pepper. They are sometimes known as squash peppers because they resemble small, pattypan squash. On a heat scale from 1 to 10, this pepper scores a 7.
Storing:
Store unwashed peppers in a plastic bag in the refrigerator. Peppers will store for approximately 1 week. Use immediately if any discoloration or softening occurs.
Preparation:
Wash well in cool water.
Qualities to Shop For:
Firmness
Free from defects such as wrinkles, cracks, decay, bruising, etc.
Solid color
Suggested Uses for Peppers:
Salsa
Garnish (ex: beans)
Roasting (ex: with beef or lamb)
Posted by Kelli Little at January 27, 2005 04:11 PM