What are Some Tips for Handling Rocoto Peppers Safely?

Rocoto peppers are a staple in Peruvian cuisine, especially in regions like Cusco and the Sacred Valley. Known for their vibrant red color and intense heat, these peppers can reach up to 30 times hotter than jalapeños. Tourists visiting Peru, particularly those exploring Machu Picchu, should handle rocoto peppers with care to fully enjoy their flavor without overwhelming their palate.

First and foremost, always wear gloves when handling rocoto peppers. The oils from the pepper can linger on your hands and cause irritation, especially if you touch your face or eyes afterward. Additionally, wash your hands thoroughly after handling them, even if you wore gloves.

When preparing rocoto peppers, consider removing the seeds to reduce their heat level. The seeds and inner membranes contain the highest concentration of capsaicin, the compound responsible for the pepper's spiciness. If you’re uncertain about how spicy a dish may be, start with a small amount and gradually increase it.

Many traditional Peruvian dishes feature rocoto peppers, such as rocoto relleno, a stuffed pepper dish that’s a must-try. While dining in Cusco or the Sacred Valley, don’t hesitate to ask your waiter about the spice level of a dish before ordering. They can often provide insight into how much heat you can expect.

For those who might be sensitive to spice, it’s wise to keep some milk or yogurt on hand, as dairy can help neutralize the heat if consumed after eating something spicy. Also, be cautious when drinking alcohol after consuming spicy foods; it may intensify the burning sensation.

Lastly, be adventurous! Rocoto peppers can enhance your culinary experience in Peru, offering rich flavors and a unique cultural insight into Peruvian hospitality. Engage with local chefs or vendors to learn more about the role of rocoto in their cooking. This not only enriches your travel experience but also ensures you handle these fiery peppers safely.