Rocoto San Camilo Rojo

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Rocoto San Camilo Rojo placeholder image

Further InformationEdit

A C. pubescens type. Ripens to red, apple/blunt bell pods, with matte/powdery. Heat sits around 30,000–100,000 SHU — hot, with a lingering burn. Roots trace to Andes (Peru/Bolivia). Parentage: Ancient domesticate. Part of the Rocoto/Manzano/Locoto family, the cold-hardy Andean pepper with ancient roots.

LinksEdit

NameRocoto San Camilo Rojo

Alternative Name(s)Locoto San Camilo Rojp; Manzano San Camilo Rojp

Universal Pepper Number (UPN)P-R-MT-F-6-100RegisteredHow UPN works

SpeciesC. pubescens

Scoville Heat Units (SHUs)30,000 - 100,000

Heat LevelHot (15,001–100,000 SHU)

Mature Pod Color (Primary)Red

Pod FormApple/blunt bell

RegionPeru / Bolivia

Discoverer/BreederLandrace - Andes (Peru/Bolivia)

Immature Color(s)Green/Mustard

Further InformationEdit

A C. pubescens type. Ripens to red, apple/blunt bell pods, with matte/powdery. Heat sits around 30,000–100,000 SHU — hot, with a lingering burn. Roots trace to Andes (Peru/Bolivia). Parentage: Ancient domesticate. Part of the Rocoto/Manzano/Locoto family, the cold-hardy Andean pepper with ancient roots.

LinksEdit

Last updated Oct 5, 2026

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How hot is the Rocoto San Camilo Rojo?

The Rocoto San Camilo Rojo measures 30,000–100,000 Scoville Heat Units (SHU), making it a hot pepper — roughly 13 times hotter than a jalapeño (which tops out around 8,000 SHU).

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