C. pubescens : ROCOTO RED
This is the most common chile found in the Andes. Flowers are purple with some white, leaves and stems are strongly pubescent (hairy), and the seeds are dark brown or black rather than yellow or white. It is the only variety with black seeds. It requires a long cool frost-free growing season (120+ days), preferring temperatures of 40-60 degrees F. It is the most cold tolerant of all the chilli varieties(therefore they do better in the shade for most of us). The plants will grow 10+ years and get up over 10 ft. tall if not subjected to frost or extreme summer heat. Pods mature to yellow. Fruit is very fleshy, similar in shape to a Jalapeno and seed core is quite separate from the flesh, rather like a small, pungent, delicious bell pepper. Each year you can expect to pick at least 20 kg of chillies from each mature plant.....
Also called Rocoto (Peru), Locoto (Bolivia), chile Manzano and chile Peron (Mexico).
Heat Range 30,000-60,000 Scoville Heat Units, Some palates consider them much hotter than Habaneros due to the unique mix of capsaicins.
I havent had a friend yet whom can successfully eat one of these beauties....(without vomitting or passing out).....but I find they are very tasty although they make me suffer just a little...