Caribbean Red

Family: Solanaceae Hot Pepper

Caribbean Red Habanero peppers arrive in a blaze of warm, lantern-red glow, their glossy skins catching the light as the fruit matures.

Expect a crisp, juicy snap with a bright, fruity heat that builds quickly and lingers—ideal for adding vivid punch to salsas, hot sauces, and fiery pickles. Grow for bold color and unmistakable character at about 100 days, when each pepper turns fully and shines on the plant.

Light: Full SunMaturity: 100 DaysHabit: Bush

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

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 28th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
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

Caribbean Red habaneros bring a fruity, fast-arriving burn with juicy crunch—great when you want heat that reads immediately, not smoky-secondhand. Use them in sauces and pickles where their bright acidity and snap stay intact, and keep other aromatics bold to match the pepper’s lantern-red attitude.

Best Uses

chopping fine for salsa where it stays crisp and punches through
blending into hot sauce that needs a quick, vibrant heat build
making fiery pickles—its juice carries the brine and keeps a snap
de-seeding and stuffing for a glossy, pepper-forward hot roast

Flavor Profile

bright fruity heat crisp, juicy snap sweet-leaning pepper aroma lingering warm finish

Kitchen Pairings

lime cilantro smoked salt garlic white vinegar black beans

Frequently Asked Questions

How do I manage aphids or whiteflies on Capsicum chinense (orange habanero type) like Caribbean Red?

Check the undersides of leaves weekly for clusters of tiny aphids or whiteflies, which can quickly stunt growth and cause sticky honeydew. Rinse plants with a strong spray of water first, then apply insecticidal soap (especially under leaves) every 5–7 days for 3–4 rounds. If infestations are heavy, use a targeted product labeled for whiteflies/aphids on peppers and remove badly infested leaves to improve airflow.

How often should I water Caribbean Red peppers during the main growing phase to avoid blossom-end problems?

During flowering and fruit set, keep soil consistently moist but not soggy—aim for watering whenever the top 1 inch of soil feels dry. For many home beds, that’s about 2–3 times per week in warm weather, but adjust to rainfall and container size. Mulch around the plants and water deeply at the base to prevent the moisture swings that lead to blossom-end rot in Capsicum chinense.

When is Caribbean Red ready to harvest, and how can I tell by look and feel?

Harvest at full color change: Caribbean Red should turn fully mature (deep orange to red) and develop a glossy, firm skin. Fruits are typically ready around 100 days from transplanting/with maturity after consistent growth—start tasting one pepper at 1–2 weeks after it first turns orange. Pick with scissors or pruners to avoid tearing the stems and leaving developing peppers behind.