Aji Cacho De Cabra

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Aji Cacho De Cabra to a garden.

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

Location not set yet

Enter your ZIP for local crop dates

Aji Cacho De Cabra Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 13th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 3rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 3rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 7th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 3rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 1st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 26th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 22nd – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 19th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 13th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 8th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 29th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 20th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 11th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 25th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 30th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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.