Aji Cacho De Cabra

Family: Solanaceae Hot Pepper

Aji Cacho De Cabra delivers a vivid, twisting heat with a distinctive, goat-horn silhouette that feels as intriguing as it looks.

The peppers ripen to a rich, warm color and offer a bright, tangy pepper flavor with a crisp, snappy bite—ideal for adding lively punch to salsas, sauces, and pickled preparations, or for drying and grinding into fiery seasoning. Grow it for its bold character in the garden and its reliable, flavorful heat at harvest.

Light: Full SunMaturity: 85 DaysHabit: Bush

Botanical illustration of Aji Cacho De Cabra

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Aji Cacho De Cabra brings a crisp, tangy pepper snap layered under the heat, so it doesn’t disappear in acid-forward sauces. Use it with lime or vinegar and you’ll get a bright burn that stays assertive rather than going flat or soapy.

Best Uses

chile-twisted salsa or pico—seed and ribs for extra bite
quick pickles or curtido-style brine for tangy, crisp heat
blended hot sauce where the peppers keep their lively flavor
drying and grinding into a sharp, aromatic chile powder

Flavor Profile

vivid, twisting chile heat bright tangy pepper flavor crisp, snappy flesh with a clean burn

Kitchen Pairings

lime cilantro garlic white vinegar smoked meats mango

Frequently Asked Questions

My Aji Cacho De Cabra seedlings get small, silvery specks and leaves curl—what pest is it and how do I treat it?

This pattern is most often thrips. Rinse foliage with a strong spray, then apply insecticidal soap (or neem) every 5–7 days until new growth is clean; focus on the underside of leaves where thrips feed. If you see heavy leaf distortion on multiple plants, remove the worst offenders to slow spread.

How often should I water Aji Cacho De Cabra during the main growing phase (after transplanting, until fruit set)?

Keep the soil evenly moist but not soggy: water when the top 1 inch feels dry. In full sun during warm weeks, this is often every 2–3 days, but adjust based on how fast your soil dries. Avoid letting the soil fully dry out, since Aji Cacho De Cabra can drop flowers and small fruit when stressed.

When are Aji Cacho De Cabra peppers ready to harvest at about 85 days?

Harvest when pods reach full size and turn from green to their mature color with a glossy skin—green immature pods are edible but not fully developed. You’ll know they’re ready when they’re firm, about the mature length for your variety, and the peppers feel lighter than when they were just forming.