Rocotillo (Caribbean)
Cultivar · Caribbean rocotillo, Puerto Rican pepper, Puerto Rico pepper
A Caribbean Capsicum chinense chilli sold as "rocotillo", ají-dulce-like and near-identical in look and taste to the Peruvian baccatum rocotillo. Mild at around 2,000 SHU, sweet, tropical and fruity, with the bonnet shape but little of the burn. Common in Puerto Rican home cooking.
History & lineage
One of two distinct peppers sold as "rocotillo". This is the Caribbean Capsicum chinense type, of uncertain descent; the original Peruvian Capsicum baccatum type is recorded separately. Despite the name — which means "little rocoto" — it is not the rocoto, Capsicum pubescens.
Culinary uses
Caribbean cooking, especially Puerto Rican dishes. Used like a mild ají dulce or scotch bonnet for flavour without heat: sofrito, salsas, hot sauces, stews and stuffing.
