Forajido

Family: Solanaceae Sweet Pepper

Forajido Bull’s Horn peppers arrive with a glossy, lantern-bright sheen and a pleasantly firm, thick-walled feel that holds its shape beautifully.

Their flavor is sweet and vivid—green to red with a gentle, peppery lift—making them a standout for fresh use and for roasting to coax out their natural sweetness. Grow Forajido for a long, rewarding season of bold, horned fruits that look as striking as they taste.

Light: Full SunMaturity: 75 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 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
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

Forajido Bull’s Horns bring a sweet, lantern-bright pepper taste with thick walls that keep their shape—so you get real bite instead of mush. Roast them hard for sweetness or eat them raw for that glossy crunch, and they’ll carry bright citrus and salty cheeses without getting lost.

Best Uses

roasting whole or halved until blistered, then slicing into ribbons
crisp raw slicing for salads and crunchy mezze platters
stuffing and baking for a sweet-meaty pepper bite
quick sauté or fajita-style cook where the walls don’t collapse

Flavor Profile

sweet, vivid pepper flavor firm, thick-walled crunch that stays intact gentle peppery lift with a clean finish

Kitchen Pairings

lime garlic olive oil smoked paprika feta cheese chicken

Frequently Asked Questions

What pest or disease is most likely to hit Capsicum annuum (forajido peppers), and how do I control it?

Watch for aphids and whiteflies, which are common on Capsicum annuum and can also spread virus issues. Spray affected plants with a strong jet of water, then apply insecticidal soap or neem oil (especially on the undersides) and repeat every 5–7 days until populations drop. If you see leaf spots or botrytis-like gray mold in humid weather, remove affected leaves and keep airflow high by spacing plants and avoiding overhead watering.

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

During fruit set and ongoing growth (roughly after plants are established, leading up to the 75-day maturity), keep soil evenly moist but not soggy. Water about 1–2 times per week, aiming for roughly 1 inch (2.5 cm) total per week, and adjust so the top 1–2 inches dry slightly between waterings. Consistent moisture helps prevent blossom-end rot and fruit cracking.

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

Harvest when pods reach their mature size and change to the expected forajido color (often green to a deeper red/yellow depending on your strain), and they should feel firm rather than rubbery. At about 75 days from transplanting (or roughly to your crop’s stated timeline), start checking every 2–3 days so you don’t miss the peak ripeness. Cut peppers with scissors or pruners to avoid tearing the plant.