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Rocoto Pepper

Rocoto pepper is a juicy, hot pepper used fresh in sauces, salsas, and other savory dishes.

Rocoto Pepper — illustrative ingredient image

About Rocoto Pepper

Rocoto pepper is a distinct hot pepper used as a fresh culinary ingredient in sauces, salsas, relishes, marinades, savoury fillings, and other dishes. It is valued for its thick flesh, which contributes substance as well as heat when chopped, sliced, or blended. The name covers closely related cultivated forms rather than one completely uniform fruit.

Its flavour is fruity and bright, with substantial heat and a crisp, succulent texture when fresh. The inner ribs and membranes generally carry much of the heat, while the flesh provides juiciness and a fuller bite. Removing those parts can produce a milder, cleaner-textured preparation.

Fresh rocoto pepper is usually sold whole, with fruits that may be round or slightly elongated. Mature fruits can be red, yellow, orange, or other colours depending on variety and ripeness. It may also be preserved, cooked, sliced, chopped, or blended; heat, colour, and texture change with each preparation.

Ingredient type
whole food

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Where rocoto pepper appears

2 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for rocoto pepper

Names and romanised forms to recognise on menus and labels.

English

Rocoto Pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Rocoto Pepper nutrition & diet

Rocoto Pepper nutritional value

Fresh rocoto / locoto chilli — B 76

Per 100 g of the edible portion in the named food form.

Calories
36kcal
Protein
1.2g
Carbs
8.2g
Fat
0.5g

Per 100 g edible portion, as recorded in Tablas Peruanas de Composición de Alimentos 2017. Carbohydrate is total carbohydrate (CHOCDF), not available carbohydrate. Values apply to this form, not prepared dishes, sauces or extracts.

Portions & preparation

Assess the fresh rocoto pepper as edible flesh, with seeds and membranes recorded according to how it is prepared. Chopping, cooking, blending, pickling, and oil-based processing create different reference forms. Treat added salt, vinegar, sweeteners, and accompanying sauce ingredients as separate contributors.

Compare the right form: Match fresh rocoto pepper or the specified prepared form, noting edible flesh, seeds, membranes, and any blended sauce ingredients included.

Diet considerations

This is a plant-derived hot pepper when listed plainly. A fresh pepper differs from salsa, paste, pickle, or cooked sauce containing oil, sugar, dairy, meat stock, or cereal-derived thickeners. Those additions determine compatibility, while the carbohydrate pattern of a serving depends on the complete recipe and accompanying foods.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Peruvian Food Composition Tables 2017 — B 76 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .