Too Hot to Handle

I had just moved to Peru. I was adjusting to eating just about every meal with rice and potatoes. But, still I was craving vegetables and decided to make a stir-fry. I gathered the things I wanted at the supermarket and back at home began to prepare everything. I added chicken, carrots, mushrooms and red pepper.

The red pepper I had bought was a tiny one, cuter than the large sized ones I had eaten so often in the US. I threw all the vegetables and chicken into the pan to stir-fry. Not knowing if the red pepper I had just used in my meal was the same, or even similar, to those I had eaten before, I bit off a piece to taste it...

...about a half hour later, feeling returned to my lips. I am not sure if I tasted my stir-fry that night. I had removed all of the strips of “red pepper” but the spice and flavor lingered.

That was my introduction to the Peruvian Rocoto pepper. Although we got off on a bad start, we are great friends now. In my home it is unusual for a meal to be served without a small bowl of finely diced rocoto, swimming in lime juice, sprinkled with salt and drizzled with oil.

But what I am going to share with you today is not for the faint at heart. Proceed with caution, and curiosity.

The rocoto pepper (Capsicum pubescens) is found in Peru and is a medium sized chili pepper. It does look like a small version of the red bell pepper, but it is distinguished by its unique black seeds. According to Wikipedia, the rocoto pepper is among the oldest of domesticated peppers, and was grown up to 5000 years ago. It is a species while most other chili peppers are cultivars or hybrids from Capsicum annuum. It may also be known as locoto, or chili manzano, and affectionately referred to as the Peruvian Death Pepper.

A couple of years ago, I looked for it and found it in (Lodi) California under the name Chili Manzano. It is grown and used in Mexico with this name. Maybe you will be able to find it using one of these names. If you ever get your hands on a hot pepper (red, yellow or green) which has black seeds inside, you will have met your fate with the Peruvian Death Pepper.

How hot is too hot? According to the Scoville Scale, rocoto peppers fall in the 100,000 - 200,000 category, right under habañeros. Jalapeños are ranked anywhere between 2,500 - 8,000.

Rocotos are known for a delicious appetizer or meal when they are bathed, stuffed and baked to perfection. The vinegar & sugar bath calms the heat. A little. The stuffing has another kind of Peruvian pepper, sprinkled with cheese then topped with its lid.

Can you handle the heat?

Rocoto Relleno / Stuffed Peruvian Peppers

1 Tbsp of Canola oil
1 red onion, finely chopped
4 cloves of garlic, minced
3/4 pound of ground pork
3/4 pound of ground beef
1/4 cup of ají panca paste
1/3 cup of tomato paste
1/3 cup of water
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 tablespoon of cumin powder
4 hard-boiled eggs, chopped
6 large rocoto peppers (9 small to medium sized)
1 cup of sugar, divided
1 cup of white vinegar, divided
1 cup of grated mozzarella cheese

1. Heat the Canola oil in a large skillet or shallow pot and sauté the onion and garlic over medium heat until golden, about 5 minutes. Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible. Add the ají panca paste, tomato paste, water, salt, pepper and cumin and cook for 10 more minutes. Remove from heat and stir in the eggs. Cover and keep warm.

2. Carefully slice the tops off the rocotos and scoop out all seeds and veins. Add 1/2 cup of sugar, and 1/2 cup of white vinegar to a large pot of water and bring to a boil. Boil the rocotos and their tops for about five minutes. Drain and repeat the process with fresh water, remaining sugar and remaining vinegar. (Tip: put the kettle on while you boil the peppers the first time so you have hot water ready for the second time.) This will (slightly) reduce their spiciness.

3. Preheat oven to 350F. Drain the rocotos well, fill with meat mixture and fit peppers into a 9x9 pan snuggly. Sprinkle grated mozzarella cheese over the peppers, then replace their tops. Bake for 20-30 minutes or until cheese is golden brown and the stuffed peppers are thoroughly heated. Serve with sliced, boiled potatoes.

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Rocoto Relleno is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Zorra from Kochtopf. Check out the round-up!!