Forajido

Family: Solanaceae Sweet Pepper

Planting Schedule

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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

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Forajido 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 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – 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	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.