Red Rocoto

Family: Solanaceae Hot Pepper

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

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
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	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.