Re: [CH] Rocotto
Calvin Donaghey (gdonaghey@bitstreet.com)
Mon, 29 Nov 1999 09:08:51 -0600
Rob-
Rocotos are one of my favorites, second only to Aji Amarillo, but are time
consuming to grow. Rocotos (Manzanos) are not usually available in the grocery
store, at least around here. The heat here in Texas kills the plants. I get
mine from a Mexican Produce importer. Haven't bought any lately because the
price has tripled in the last 6 months. There is no recipe using peppers that
ripe Rocotos don't fit with. One of my favorites is grilled:
Split stem to stern and remove all black seeds. (Leave stems on) Stuff with
pre-mixed grated Mozz. cheese/season salt/minced onion/ garlic powder. Wrap
with lean smoked bacon strips held on with toothpicks to hold the pods closed.
Grill until bacon is cooked all around or bake at 375 degrees until bacon is
fully cooked. It's hard to imagine anything much better. Perhaps because of
the different ways people respond to the chemistry, some folks find Rocotos
hotter than Habs. I must admit I find them extremely hot, much hotter than the
generally posted Scoville ratings.
Calvin
Pieters, Rob (NL01) wrote:
> The weather in Holland has start to kill all my pepper plants as I don't
> have enough room to save them from freezing.
> >From the few I do have some room available I did placed the rocotto
> inside... which is taking most of the space I have, its big!... about 4 feet
> high and 3 feet wide
> But I had too as the fruits are not matured yet and all green and most
> important I never have tasted rocotto before in my life.
> As I'm seeing about 40-50 pcs hanging varying from 1" to 2.5" I'm getting
> more curious by the day.
>
> No coming to my question... I've been looking for recipes with rocotto but
> haven't found any, why is that?
> Is the rocotto not used much in recipes or is it just an ingredient in one
> or two special foods, doesn't it taste good?
>
> So if any of you has a good recipe... or knows more about why there aren't
> much pls. let me know I'm very curious on how and why.
>
> Thanks and hot regards
> Rob