Capsicum pubescens Alberto's Locoto

Variety- Alberto's Locoto

Rocoto chillies are from high elevations in the Andes and therefore are better adapted to lower temperatures and damper conditions than other species of chilli.  They were cultivated by the Incas and grow to over 9 metres tall in their native habitat.  Easier to overwinter than most other chillies, they should be kept on the dry side in a frost free greenhouse.  Can be cut back in spring when new growth appears.  

Fruit will ripen during the autumn, but can be used green. Scoville heat unit rating is 30,000 to 50,000 when ripe, depending on the variety.  Fruit is thick walled so cannot be dried ,but can be stuffed (try cream cheese for rocotos rellenos), pickled ,frozen or used fresh in salsas.

Seed should be covered with its own depth of compost and germinated in a propagator at 25c.  Germination is erratic, but most will show after 3/4 weeks.  Like all chillies ,they need a long growing season, so seed is best sown late January or February.  When seedlings have their first pair of true leaves ,transfer to small pots and grow on in a protected environment at 25c.  Grow on into larger posts in the summer (5l minimum) in a free draining compost and feed regularly with tomato feed once the flowers appear.  Plants will need supporting and are best in a greenhouse for their first summer.

Well worth a try!