Locoto (also rocoto in Peru) — the fiercely hot Andean chili of Bolivia and Peru. Yellow-orange to red when ripe, thick-walled, fruity-grassy, hotter than jalapeño (~30,000–100,000 Scoville). Eaten fresh in Bolivian llajwa salsa, stuffed in Peruvian rocoto relleno, and dried-ground in highland stews.
Across cuisines
Bolivian llajwa salsa, Peruvian rocoto relleno, Andean stews. Substitute: habanero or scotch bonnet (much hotter); jalapeño (much milder, less fruity).
Nutrition (per 100g)
~40kcalCal
~1.9gProtein
~0.4gFat
~9.0gCarbs
~1.5gFiber
AI-estimated; model and run unavailable.
