Rocoto Manzano Amarillo

Rocoto Manzano Amarillo – a yellow rocoto with thick walls and an apple-like shape

What makes Rocoto Manzano Amarillo special

Rocoto Manzano Amarillo is a chilli that goes its own way. It doesn’t look like most other varieties, it doesn’t behave like them – and it doesn’t taste like them either. This is a Capsicum pubescens, in other words a rocoto, which immediately means some clear characteristics: hairy leaves, purple flowers and black seeds.

The pods are large, round and thick-walled and often resemble a small apple more than a classic chilli. As they ripen they take on a warm yellow to yellow-orange colour, and together with the generous size and structure that makes Rocoto Manzano Amarillo a proper cooking chilli – not just something you dose in drops.

If you would like to try another Capsicum pubescens with the same meaty character but a more elongated pod, Rocoto Aji Largo is a good alternative.

Background and name

Rocoto Manzano originates in the Andes, where Capsicum pubescens has been grown for hundreds of years, often at high altitude and in cooler climates than those chilli is normally associated with. The name manzano means ‘apple’ in Spanish, which refers to the round shape of the pod.

The addition Amarillo means yellow and marks the final ripeness of the variety, which differs from the more common red manzano type. In Latin America rocoto is often used as a base in cooking, not just as a spice – largely thanks to the thick walls and the distinctive flavour.

Appearance and growth habit

Rocoto Manzano Amarillo forms sturdy plants with green, clearly hairy leaves – a classic pubescens trait. The plant can get both tall and wide if given time and space, and it often develops strong branching that copes with heavy pods.

The pods are large and meaty, often 5–8 cm across, with very thick flesh. They ripen from green to yellow/yellow-orange, and inside you find the characteristic black seeds, something that immediately reveals this is a rocoto.

Estimated Scoville heat

Rocoto Manzano Amarillo is usually around 30,000–50,000 SHU, which places it in the medium-hot category according to ChiliLovers’ classification.

It is a strength that is clearly noticeable but far from extreme – especially given how large the pods are and how much flesh they contain.

Flavour and uses

The flavour of Rocoto Manzano Amarillo is something quite different from annuum and chinense varieties. It is often fresh, green and slightly juicy, with a clear but not aggressive heat. The combination of thick walls and relatively moderate strength makes it perfect for dishes where the chilli gets to take up space as an ingredient, not just as a spice.

It suits excellently for:

• stuffed chilli dishes (classic use for rocoto)

• stews and slow cooking

• salsa and sauces where you want body and texture

• oven-baked dishes and gratins

Ways to use Rocoto Manzano Amarillo

A classic way to use rocoto is to stuff the pods – just like sweet pepper or poblano – because the walls are thick enough to hold their shape when cooked. You can also chop the pod coarsely and use it as a base in a sauce or stew, where it contributes both heat and structure.

Keep in mind that rocoto behaves a little differently from other chilli when cooked: it often keeps more ‘bite’ and texture even after a long cooking time.

How to grow Rocoto Manzano Amarillo

Rocoto Manzano Amarillo belongs to the species Capsicum pubescens.
Sowing time: December – February (very slow to start).

Capsicum pubescens requires more patience than other chilli species. Sow early and give the seeds steady warmth until germination, but once the plant is established it often does better in a somewhat cooler climate than chinense and annuum. Rocoto therefore suits a Nordic greenhouse, conservatory or sheltered outdoor spot especially well.

Give the plant plenty of space and a proper pot – it can get large, but rewards you with unique pods that are hard to replace with any other chilli.

The price is for 6 chilli seeds

Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.