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Rocoto (Capsicum pubescens) burns like a medium-strong chilli. It is juicy like a steak tomato and gives every dish a fruity spice without even burning.
Rocoto is good in casseroles and sauces and is also ideal in the ceviche and Nikkei kitchen.
Tip: Can be eaten directly from the glass or stirred into a delicious chilimayo as a dip.