Red Rocoto

Pepper

90d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 20th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Oct 8th
Harvest Ends	Sep 24th

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

Recommended Companions

Greek Columnar Basil Basil

African Marigold Marigold

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 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.