Rocoto Chili Powder

The "Gringo Killer".
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
In South America Rocotos are called "Gringo Killers" because they have a different mix of Capasaicinoides than e.g. Capsicum annum, which are eaten the most. This other mixture is often perceived to be hotter, because few people are used to it.

Ideal with fish, white meat and in sauces and dips.