Rocoto Red

Pepper

75d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 12a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	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

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.