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Grilled and Stuffed Rocotos
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    Grilled and Stuffed Rocotos

    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

    From: Calvin Donaghey Via; Chile Head Mailing List
    Posted By: Calvin Donaghey, gdonaghey@bitstreet.com>
    Post Date: Mon, 29 Nov 1999

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