Red Rocoto

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Red Rocoto to a garden.

A slow-sunrise heat with a vivid, lantern-bright presence—Red Rocoto ripens to glossy, deep crimson-red fruits that feel firm and substantial in the hand.

Expect a lively, smoky-leaning pepper flavor with a crisp, meaty bite, ideal for roasting until the skin blisters, then turning into bold sauces and fiery salsas; its Manzano character shines in pickling for long-lasting punch. For gardeners who love a dramatic harvest, Red Rocoto rewards warm-season patience with peppers that look as striking as they taste.

Light: Full SunMaturity: 90 DaysHabit: Bush

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Red Rocoto 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	Apr 20th	Aug 10th	Nov 8th – Jul 15th
Zone 1b	Apr 6th	Jul 27th	Oct 25th – Aug 1st
Zone 2a	Mar 30th	Jul 20th	Oct 18th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 25th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 15th	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)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Red Rocoto’s firm, meaty flesh and slow, smoky heat makes it a standout for blister-roasting—once the skin breaks, it turns into a bold, sauceable pepper with real body. Pickle it if you want that clean, sustained burn that keeps its character long after the harvest.

Best Uses

roast and blister for a spoonable, skin-driven sauce
firey salsa with enough crunch to hold against citrus
pickling for long-lasting punch and red-hot tang
charring for smoky paste to fold into beans or braises

Flavor Profile

smoky-leaning heat crisply meaty bite glossy, lantern-bright pepper flavor lingering warm burn with a clean finish

Kitchen Pairings

lime garlic smoked salt corn tortillas black beans white vinegar

Frequently Asked Questions

What’s the most common pest or disease problem on Capsicum pubescens (red rocoto), and how can I control it?

Rocotos commonly suffer from aphids that cluster on new growth and can lead to stunted plants or sooty mold. Spray infested shoots with a strong water jet, then treat remaining aphids with insecticidal soap, repeating every 5–7 days until new growth is clear. If you see wilt and dark, rotting lower stems, remove affected plants and avoid replanting in the same soil to prevent recurring soilborne issues.

How often should I water Capsicum pubescens during the main growing phase (after transplanting)?

Water deeply so the root zone is evenly moist, then let the top 1 inch of soil dry before watering again—typically every 2–4 days in warm weather, depending on your soil and pot size. Keep moisture consistent during flowering and fruit set to reduce blossom drop and misshapen pods; rocotos hate alternating very dry spells with heavy watering.

How do I tell when red rocoto (Capsicum pubescens) is ready to harvest?

Harvest when pods have fully colored to their mature red tone and the skin looks taut and glossy, typically around 80–90 days from transplanting. The pods should be firm to the touch and easily snap or cut from the plant with a stem piece attached; underripe pods are usually greener, softer, and less flavorful.