Rocoto

Rocoto is a thick-walled, apple-shaped hot chile with glossy skin and distinctive black seeds. It has a crisp, juicy crunch and fruity heat; the flesh holds up to stuffing and high heat. Common uses include fiery salsas, aji pastes, and rocoto relleno, sold fresh whole and occasionally pickled.

Native to the Andes, particularly Peru and Bolivia, it thrives in cooler highland climates and was domesticated as Capsicum pubescens. The pepper spread through Andean cuisines and into Mexico, where it is known as manzano.