Aji Rojo

Family: Solanaceae Hot Pepper

Sun-warmed and vividly alive, Aji Rojo brings a satin glow of ripe red peppers that feel almost luminous against the foliage.

Expect a pleasantly sweet, fruity flavor with a gentle, lingering warmth—fragrant and bright rather than harsh—plus a crisp, juicy texture that holds its shape beautifully. Grow Aji Rojo for fresh snacking, vibrant sauces, and colorful pickling, where its bold red character shines from garden to jar.

Light: Full SunMaturity: 80 DaysHabit: Bush

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 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
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 Rojo (Capsicum baccatum) leans sweet and fragrant, with heat that arrives politely and hangs around instead of snapping your palate. Use it when you want glossy red color and a crisp, juicy bite—especially in char-and-blend sauces or quick pickles where the flesh holds its shape.

Best Uses

slice into salads where it stays crunchy under light dressing
char-roast and blend into a smooth, vivid pepper sauce
pickling for crunchy sweet-heat brine bites
fold into rice bowls and grain salads for color and zip

Flavor Profile

pleasantly sweet, fruity pepper flavor fragrant, gentle lingering warmth crisp, juicy flesh with good bite bright red-heat character without harshness

Kitchen Pairings

lime garlic cumin smoked paprika white vinegar fresh cilantro

Frequently Asked Questions

What’s the most common disease or pest problem for Capsicum baccatum (Aji Rojo) and how do I fix it?

A common issue is aphids and whiteflies, which weaken plants and can lead to virus spread in Solanaceae. Check the undersides of leaves weekly and spray with insecticidal soap, repeating every 5–7 days for 2–3 rounds if you still see insects. If you spot leaf yellowing/mosaic patterns, remove heavily affected plants promptly to reduce virus spread.

How often should I water Aji Rojo during the main growing phase (after transplanting)?

Water deeply so the root zone stays evenly moist, but don’t keep the soil soggy—Capsicum baccatum performs best with the top 1 inch drying slightly between waterings. In warm full-sun conditions, that often means watering about 2–3 times per week, adjusting for your soil’s drainage (faster-draining soils need more frequent watering). Mulch around plants to help keep moisture steady through flowering and fruit set.

How can I tell when Aji Rojo is ready to harvest?

Harvest when fruits fully size up and turn their mature red color (typically around 80 days from sowing), and the skin looks glossy and firm. Fruits should detach easily with a gentle twist; if they’re still soft or pale/orange, leave them on the plant a bit longer. For peak flavor and heat, wait until most fruits on the plant reach red maturity before doing your final harvest.