Escamillo

Family: Solanaceae Sweet Pepper

Planting Schedule

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Sweetly fragrant and vividly aromatic, Escamillo Bull’s Horn peppers ripen to a glossy, deep red that catches the light like lacquer.

Their long, gently curved shape tapers to a classic horn tip, with thick, crisp walls that hold their snap and sweetness whether you enjoy them fresh or let their flavor deepen in roasted preparations. Grow Escamillo for bold color in the garden and a pepper-forward presence in sauces, salsas, and pickled specialties—an eye-catching harvest that tastes as rich as it looks.

Light: Full SunMaturity: 90 DaysHabit: Bush

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Escamillo 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 18th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 25th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jul 5th – 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	90
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Escamillo bull’s horn peppers bring thick, crisp walls and a perfume-forward sweetness that doesn’t collapse—so they stay snappy in raw slices and become sticky-lacquer sweet under heat. Roast them until blistered, then use the softened flesh to anchor sauces and pickles with a clean pepper-forward backbone.

Best Uses

slice into fresh salads where the pepper stays crunchy
roast or char for lacquered sweetness and easy peeling
blend into salsa/romesco-style spreads for glossy body
pack into quick pickles for crisp, candy-sweet acidity

Flavor Profile

sweet pepper aroma crisp juicy snap mild, steady heat (if any) roasty depth when cooked

Kitchen Pairings

lime garlic smoked paprika olive oil aged cheese chicken

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (Escamillo) in home gardens, and how do I treat it?

Watch for aphids and pepper hornworms on Capsicum annuum, especially during warm spells; aphids cluster on new growth and hornworms leave large chewing holes. Rinse aphids off with a strong water jet and spray insecticidal soap if they return, then hand-pick hornworms at dusk and drop them into soapy water. If you see leaf spots or a grayish mold, remove affected leaves and improve airflow by spacing plants so leaves dry quickly after watering.

How often should I water Escamillo peppers during the main growing phase?

During the main growth and until fruit fully matures (roughly after flowering begins), keep soil consistently moist but not soggy—aim for watering when the top 1 inch feels dry. Water deeply at the base to wet the root zone, typically about 1–2 times per week in average conditions, more often in hot, drying weather. Avoid letting plants swing from drought to heavy watering, which can lead to blossom-end issues and dropped flowers.

How can I tell when Escamillo peppers are ready to harvest?

Harvest when fruits reach their mature size and have turned the expected color for ripe peppers, usually around 90 days after sowing/transplanting to match the crop’s maturity. For best flavor, pick with a clean cut (snip the stem) once the pepper feels firm and fully colored, not soft or still pale. You can harvest earlier for a greener stage, but for full maturity follow the color and firmness cue.