Aji Rojo

Family: Solanaceae Hot Pepper

Planting Schedule

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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

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Aji Rojo 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 8th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 28th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 28th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 2nd – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 28th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 26th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 21st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 17th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 14th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 8th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 3rd – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 24th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 15th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 6th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 20th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 25th – 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	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.