Rocoto Yellow Chili Seeds

Information: The Rocoto Yellow Chili belongs to the species Capsicum pubescens, which originates from the South American Andes and is often referred to as "tree chili". The leaves of the plants are hairy. The clearest distinguishing feature to other species are the violet-coloured, decorative flowers. The Rocoto Yellow has heart-shaped fruits that ripen to a bright yellow and are juicy and thick-walled. They have an exceptional fruity aroma with a light apple note. The heat is intense.

Rocoto peppers are fantastic for using in salsas, alternatively they can be stuffed with a variety of fillings and baked. The most famous recipe - rocoto relleno or stuffed rocotos - comes from Peru. To make this dish, rocoto halves are left in milk overnight before being stuffed with a combination of minced beef, hard-boiled, diced eggs and baked with cheese on top.

It is worth overwintering the Rocotos, as they can reach quite a high age. The Rocoto plants also tolerate the cooler nights of our Central European climate.

Care: Germination temperature is between 22°C and 28°C (germination period: 8-21 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. Put the plants outside approx. 2 to 3 weeks after the last frost. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.

You can find plenty of useful tips for successfully growing chili plants in our Chili Cultivation Instructions and in the Chili Diary.