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January 27, 2005
Rocoto Peppers
Rocoto peppers are hot peppers.
Dubbed 'hairy-like', This 2-inch by 2-inch apple-shaped pepper has black seeds and produces blue flowers unique to this variety. Going against all pepper growing heat standards, rocoto pepper plants prefer cool climates and generally grow best at high altitudes of 3,500 to 6,000 feet above sea level. Also known as red manzana, rocoto peppers mature in 80 to 90 days and are a beautiful glossy red when ready for picking. Some believe that the rocoto may be even hotter than the habanero, but this has not yet been tested. The rocoto pepper (Capsicum pubescens) is thought to be the oldest cultivated species of capsicum. First commented upon in 1794 by Ruiz and Pavon and thought to have been first used domestically some 6,000 years ago. Genetically speaking, this pepper has no wild form, although it has similar properties to native peppers of Argentina, Bolivia, and Peru.
These Andean-grown red and green peppers are rich in vitamins A and C alongside the bioflavanoids which give fruits and vegetables their bright colours. These anti-inflammatory substances work synergistically to enhance the action of vitamin C in the body and help boost its own natural defences. They also help maintain healthy circulation which, in turn, enhances physical and mental performance.
Storing:
Store unwashed peppers in a plastic bag in the refrigerator. They keep for about five days.
Preparation:
You must wear plastic gloves or coat your hands in olive oil if you are going to handle this pepper or any other hot pepper. This will keep your cuticles from burning. Do not touch any of your orifices (sick people) if you have handled the pepper without protection. If you handle the pepper without protection, click here to find out how to clean your hands properly.
Wash the pepper well in cool water. De-stem.
Qualities to Shop For:
Firmness
Free from defects such as wrinkles, cracks, decay, bruising, etc.
Solid Color
Suggested Uses for Peppers:
Salsa
Drying
Pickling
Posted by Kelli Little at January 27, 2005 04:24 PM