According to historians, the rocoto has a pre-Columbian origin, and although it is not known exactly when it originated, this period is considered the starting point because it is certain that it comes from some region of what we now know as Peru.
History of the rocoto
It is said that this was essential in indigenous civilizations, which used this ingredient as a flavor point that balanced spiciness with freshness, and one of their favorite rocoto preparations was a kind of sauce made with crushed rocoto, which was seasoned with other edible crops.
Evidence of the age of this type of chili pepper includes remains of berries from this species found in ancient tombs in Peru dating back 2000 years.
Its origin is pre-Columbian, from an area located in what is now Peru, although there are still disagreements about whether its origin is Lambayeque or Ica.
Undoubtedly, the Andean region has the greatest number of varieties, both wild and cultivated, with abundant production.
Characteristics and uses
The rocoto, known in Quechua as "luqutu" or "rukutu," is a type of chili pepper characterized by being somewhat spicier compared to other types, with colors varying in red, green, orange, and yellow.
It is widely used mainly in Peru, as well as in Ecuador, Chile, Argentina, Mexico, and Bolivia.
In Peru, the rocoto serves as a side dish and ingredient in dishes such as ceviche and stuffed rocoto, while in Chile, it is commonly used to prepare rocoto sauce. In Bolivia, it is used as a side for salads and salteña empanadas.
