Red Savina

Family: Solanaceae Hot Pepper

A slow, fragrant burn with a bright, fruity lift—Red Savina’s peppers arrive in luxuriant, glossy red lanterns that seem to glow against the foliage.

The flesh is thick and crisp, with a smooth, waxy skin that holds its shape for bold heat in fresh salsas, fiery sauces, and quick pickling brines. For gardeners who love intensity, this habanero delivers standout flavor first, then a lingering, warming blaze that makes every harvest feel like a small triumph.

Light: Full SunMaturity: 90 DaysHabit: Upright

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	Upright
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 Savina’s thick, crisp walls make it a habanero that actually performs in fresh applications—it won’t collapse into mush and it carries a smooth, fruity flame. Use it where you want heat with perfume: quickly chopped into salsa or gently reduced into sauce, letting the burn linger after the bright lift fades.

Best Uses

fresh salsa and pico where the thick walls stay crunchy
hot sauce that benefits from a slow simmer to coax out the fruity top note
quick-pickled slices that keep their lantern shape and snap
chili oil or vinegar infusions for a scented, slow-burning finish

Flavor Profile

fragrant, fruity heat thick, crisp flesh bright, clean chili bite lingering warming burn rather than a sharp stab

Kitchen Pairings

lime garlic cilantro smoked salt mango dark chocolate

Frequently Asked Questions

What is a common disease problem for Capsicum chinense (Red Savina), and how can I manage it?

A frequent issue is blossom-end rot, usually caused by inconsistent soil moisture that leads to calcium uptake problems. Keep the soil evenly moist from flowering onward and use a mulch layer to prevent drying swings; avoid letting pots or beds dry out then flood. If you catch plants early, remove affected fruits and correct irrigation consistency rather than over-fertilizing with nitrogen.

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

During active growth and fruit set, water deeply when the top 1 inch of soil feels dry, aiming for steady moisture rather than wet–dry cycles. In the heat, this often means watering about every 2–4 days, but always adjust based on how fast the top inch dries. Use containers frequently check drainage—water until excess drains and then wait to water again only after the top inch dries.

How do I know when to harvest Red Savina (Capsicum chinense) peppers?

Harvest when the pods reach full size and turn their mature color (typically deep red) and the walls feel firm, usually around 90 days from transplanting. You can also pick earlier for a lighter color and thinner skin, but for the classic Red Savina heat and flavor, wait until they fully ripen. If peppers detach easily with a gentle twist, they’re ready; otherwise leave them a few more days.