Rocoto Red

Family: Solanaceae Hot Pepper

Planting Schedule

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Rocoto Red bursts with a vivid, lantern-bright crimson that feels almost velvety to the eye—bold, thick-walled heat with a distinctive, fruity bite.

At maturity, the peppers are substantial and deeply wrinkled, holding their shape for roasting and grilling, and they shine in robust sauces and fiery salsas where their lingering warmth can build flavor. Grow Rocoto Red for a dramatic harvest that brings garden drama and long-lasting chile character to every batch.

Light: Full SunMaturity: 75 DaysHabit: Bush

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Rocoto Red 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

Rocoto Red’s thick walls keep their shape under fire, so you get chile flavor with real heft—less watery bleed, more char and chew. The fruity heat builds slowly in a sauce, especially when you balance it with lime and garlic.

Best Uses

char-and-peel roasting for smoky salsas
chunky, chile-forward sauces where you want body after simmering
grilled pepper strips folded into tacos and rice bowls
stuffed applications that benefit from sturdy walls (grill, then finish under heat)

Flavor Profile

thick-walled chile heat fruity, smoky bite with a lingering burn roastable flesh that stays structured, not watery

Kitchen Pairings

lime garlic smoked paprika corn masa black beans cotija cheese

Frequently Asked Questions

What pest or disease most commonly affects Capsicum pubescens (rocoto red), and how do I control it?

Rocoto reds are prone to bacterial leaf spot and fungal leaf issues when foliage stays wet, especially in humid weather. Water at the soil line and avoid overhead watering, then remove and discard badly spotted leaves; if new spotting keeps spreading, spray a copper-based bactericide/fungicide labeled for peppers and repeat according to the label. Keep the plant well-pruned for airflow and use clean stakes to prevent leaves from touching the soil.

During the main growing phase, how often should I water Capsicum pubescens, and what soil moisture should I aim for?

Water rocoto red when the top 1–2 in (2–5 cm) of soil dries, which is often about 1–2 times per week depending on heat and container size. The goal is evenly moist soil while avoiding soggy conditions—consistent moisture helps prevent blossom drop and cracking. If you mulch, keep mulch a few inches away from the stem to prevent excess moisture around the crown.

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

Harvest at about 75 days when the fruit has fully ripened and turns its final red color, and the skin becomes glossy and firm. Pick peppers when they snap off easily or separate cleanly from the plant; underripe fruits stay firmer and may have a greener, harsher flavor. Leave some fruit on the plant until red to keep the plant producing, but remove overripe, soft peppers promptly to reduce disease pressure.