San Marzano Giant Yellow Rocoto
Packet: 10+ seeds per packet
Quantity & buying options
Collector Pepper
Explore a yellow rocoto for cooked sauces, pepper pastes and filled portions. The catalogue describes fleshy fruit with substantial heat: start with a small amount, then choose the preparation to suit the peppers you harvest.
CASA VERDE · HEAT PROFILE
Hot
- Sweet
- Mild
- Medium
- Hot — this variety
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
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- Packet
- 10+ seeds per packet
- Maturity
- Harvest timing varies; seed-lot maturity unconfirmed.
- Heat
- 30000–100000 SHU
- Season
- 2026
FROM GARDEN TO KITCHEN
Yellow Rocoto, from seed to supper.
Explore cooked sauce, seasoning paste and small filled portions, adapting each preparation to the size and heat of your harvest.
01 / BLEND A COOKED SAUCE
Yellow pepper, tomato and measured heat.
Cook a small amount of yellow rocoto with tomato, onion and garlic, then blend. Taste the finished sauce and add it gradually to a meal; the pepper can be very hot.
02 / MAKE A COOKED PASTE
A little paste on crisp potatoes.
Cook a little chopped rocoto with onion and garlic, then blend into a coarse paste. Toss a small spoonful through roasted potatoes, adding more only after tasting.
03 / BAKE SMALL FILLED PORTIONS
Rice, cheese and a careful portion.
If your harvested peppers are large enough, halve and deseed them, then fill lightly with cooked rice and cheese. Bake until tender. Check the heat before choosing a whole-pepper portion; removing seeds does not make a rocoto mild.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Yellow rocoto for cooking · 10+ seeds per packet
San Marzano Giant Yellow Rocoto pepper seeds
Explore a yellow rocoto for cooked sauces, pepper pastes and filled portions. The catalogue describes fleshy fruit with substantial heat: start with a small amount, then choose the preparation to suit the peppers you harvest.
At a glance
Pepper type
Rocoto · Capsicum pubescens
Packet
10+ seeds
Heat guide
Listed 30,000–100,000 SHU; not lot-tested
Kitchen role
Cooked sauces, pastes and filled portions
Why grow it?
Rocotos offer a different growing and cooking experience from common annuum peppers. We retain San Marzano Giant Yellow Rocoto as the catalogue name, but have not confirmed its breeder, generation or a trial showing it outgrows other yellow rocotos.
In the kitchen
- Cooked sauce: Cook a small amount of chopped pepper with tomato or other vegetables, then blend and adjust to taste.
- Pepper paste: Cook with garlic and onion and blend into a paste to add gradually to soups or stews.
- Filled portions: If your harvested fruit is large enough, halve and deseed it, then fill lightly with cooked grains or cheese. Check the heat before choosing whole-pepper portions.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Start indoors and plan for a long season, protecting plants from frost. Wait for healthy yellow fruit for ripe preparations. We do not have a verified maturity-day figure for this named seed lot.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Is it a San Marzano tomato?
No. This is a pepper listing for a named yellow rocoto, classified as Capsicum pubescens.
Is it guaranteed larger than other rocotos?
No. Giant is part of the catalogue name, not a verified size guarantee. Fruit size and crop performance depend on the seed line and conditions.
Is its heirloom or open-pollinated status confirmed?
We do not have seed-source records establishing those claims for this named lot. Saved seed should not be assumed to reproduce identical plants.
How should I use the heat range?
Treat 30,000–100,000 SHU as the existing catalogue guide, not a lot measurement. Actual heat varies, so add pepper gradually.
Seed note: rocotos belong to Capsicum pubescens. The broad history of the pepper type does not verify where this packet’s seeds were produced.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
