Tiburon

Family: Solanaceae Mildly Hot Pepper

Aromatically green at first, Tiburon ripens into a glossy, deep red pepper with a gently warming finish—mild hot, yet richly flavorful.

The fruits are thick-walled and smooth, holding a satisfying snap and a silky interior that’s ideal for roasting, charring, and stuffing, as well as for fresh salsas and vibrant sauces. Grow Tiburon for dependable garden performance and peppers that look as handsome as they taste—75 days from transplant to market-ready color.

Light: Full SunMaturity: 75 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
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

Tiburon’s thick wall gives you a pepper you can actually chew—snappy skin, silky center—so it holds up to the heat instead of turning soft and watery. The mild burn lingers like a gentle ember, making it ideal for roasting, charring, and stuffing with bold, citrusy and savory partners.

Best Uses

roast and peel for chiles that stay meaty in fajita-style strips
char-grind into a salsa that keeps a clean, glossy texture rather than going watery
stuff and bake for slices that don’t collapse, even after a hot oven
slice raw into tacos/sandwiches for crunch that still feels tender

Flavor Profile

green-to-red peppery sweetness gentle, warming mild heat thick-walled snap with a smooth, silky interior roasted-charm smokiness

Kitchen Pairings

lime garlic cotija black beans chicken thighs smoked paprika

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (poblano-type peppers) and how do I control it?

A common problem is aphids, which can stunt growth and spread virus; check the undersides of leaves weekly, especially in warm weather. Spray plants with a strong jet of water to dislodge aphids, then apply insecticidal soap and repeat every 5–7 days until activity stops. Also remove badly infected leaves early and avoid wetting foliage to reduce foliar diseases.

How often should I water Capsicum annuum during peak growth (after flowering starts)?

During flowering and fruit set, keep the soil consistently moist but not soggy—aim for watering when the top 1 inch of soil feels dry. Water deeply so moisture reaches the root zone, then let excess drain; peppers in Solanaceae are prone to stress and blossom drop if the soil swings from dry to waterlogged. In full sun, this is often every 2–3 days depending on your soil and temperature, with less frequent watering if you have mulch and faster drain soils.

How can I tell when my Tiburon poblano pepper (Capsicum annuum) is ready to harvest?

Harvest at about 75 days when fruits are fully sized and firm, typically reaching a deep green (or beginning to turn, depending on your preference). Use pruning shears or scissors to cut the pepper off with a short stem—pulling can damage the plant and reduce yields. If you want mild, crisp poblano flavor, pick while still green and before they soften or wrinkle.