According to historians, rocoto has a pre-Columbian origin, and although it is not precisely known when it originated, this period is considered the starting point since it is certain that it comes from somewhere in what is now known as Peru.
History of ají rocoto
It is said that this was fundamental in indigenous civilizations, which used this ingredient as a midpoint of flavor that approached spiciness with freshness, and one of their favorite rocoto preparations was a kind of salsa they made with crushed rocoto, which was accompanied by other edible crops.
Evidence of the antiquity of this type of chili includes remains of berries from this species found in ancient tombs in Peru that date back 2000 years.
Its origin is pre-Columbian, from an area that is now Peru, although there are still discrepancies about whether its provenance is Lambayeque or Ica.
Undoubtedly, the highest variety of types exists in the Andean region, both wild and cultivated, which boasts abundant production.
Characteristics and uses
Ají rocoto, known as luqutu or rukutu in Quechua, is a type of chili characterized by being somewhat spicy compared to other peppers, and its color varies in red, green, orange, and yellow.
This chili is mainly used in Peru, as well as in Ecuador, Chile, Argentina, Mexico, and Bolivia.
In Peru, rocoto serves as an accompaniment and ingredient for dishes such as ceviche and stuffed rocoto, while in Chile, rocoto salsa is commonly prepared. In Bolivia, it is used as a side for salads and salteña empanadas.
