Datil

Family: Solanaceae Hot Pepper

Aromatic heat with a bright, tangy snap—Datil peppers bring a vivid, sun-warmed intensity that lingers like a fine spice on the senses.

At maturity, the fruits turn from green to a glossy, deep amber-red, with a smooth, lantern-like shape and crisp, thick-walled texture that holds its character beautifully. Grow Datil for specialty hot pepper flavor that shines in fiery salsas, bold sauces, and pickled preparations where its distinctive punch can take center stage.

Light: Full SunMaturity: 90 DaysHabit: Upright

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 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
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

Datil peppers hit with a bright, tangy snap before the heat settles in—perfect when you want lively flavor, not just burn. Their thick, crisp flesh keeps shape in salsa and pickles, so you get a clean bite instead of a mushy wall of chile.

Best Uses

fiery salsas where you want heat plus citrusy lift
quick-crush hot sauce (less cooking for more tang and snap)
tangy vinegar pickles that stay crunchy and vivid
smoky-sweet sauces where Datil’s aromatic heat should stay in front

Flavor Profile

fruity, sun-warmed heat bright tangy snap crisp, thick-walled bite amber-red pepper aroma that lingers

Kitchen Pairings

lime smoked salt garlic apple cider vinegar honey aged cheddar

Frequently Asked Questions

What are the most common pests or diseases on Datil (Capsicum chinense) and how do I treat them?

Watch for aphids and whiteflies, which commonly cluster on young Datil foliage and can cause sticky residue and leaf distortion. Spray affected plants with a strong jet of water first, then apply insecticidal soap (or neem labeled for peppers) every 5–7 days until new growth stays clear. Also look for blossom-end rot (a calcium-related disorder) as black, sunken spots on fruit; keep soil evenly moist and avoid letting containers or beds dry out between waterings.

How often should I water Datil during the main growing phase (until fruiting)?

In the 60–90 day main growth period, keep the root zone consistently moist but not waterlogged—typically about 1–2 inches of water per week total, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil is dry, especially during hot spells, because Capsicum chinense will drop flowers and develop poor fruit if it experiences drought stress.

How can I tell when Datil is ready to harvest?

Harvest Datil peppers when they fully reach their mature color and size, typically around 90 days from transplant, but color is the best indicator. The peppers should feel firm and glossy; if they look green and stay soft, leave them on the plant longer, as Datil often continues ripening and intensifying flavor as it darkens.