Topepo Rosso

Pepper

Zone 4b Save Garden

🌱 75d to harvest Upright

Sink your senses into Topepo Rosso’s glossy, horn-shaped peppers—crimson as a ripe sunset, with a firm, thick-walled feel that ho…

Crop Dates

Milestone	Date
Start Indoors	Mar 25th
Last Frost	May 13th
Transplant / Sow Outdoors	Jul 8th
Harvest Begins	Sep 21st
Harvest Ends	Sep 27th

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

Recommended Companions

Tuscany Basil Basil

Yellow Sweet Spanish Onion

Frequently Asked Questions

What pest or disease most commonly affects Capsicum annuum (Italian pepperoncini/Topepo Rosso), and how can I manage it?

Watch for blossom-end rot caused by inconsistent watering and calcium uptake issues, which shows up as dark, sunken patches on the pepper’s bottom. Keep soil moisture steady—water deeply when the top 1–2 in (2–5 cm) dries rather than letting it swing dry/wet. If you see rot repeatedly, mulch to stabilize moisture and consider a soil test before adding calcium rather than adding large amounts of calcium without knowing the cause.

How often should I water Topepo Rosso (Capsicum annuum) during the main growing phase?

During flowering and fruit set, keep soil evenly moist: water about 1–2 times per week depending on heat, or whenever the top few inches begin to dry. Aim for deep watering that wets the root zone, and avoid frequent light splashes that keep the root zone uneven. In full sun at summer temperatures, container plants usually need more frequent checks to prevent drying between waterings.

How do I tell when Topepo Rosso (Capsicum annuum) is ready to harvest?

Harvest when pods have reached full size and have turned to a consistent red color, typically around 75 days from transplant. Peppers should feel firm and crisp, not soft or wrinkled, and they should snap or cut cleanly from the plant. If you pick slightly earlier you may get a firmer, less sweet flavor, but true Topepo Rosso is generally harvested when fully red.

Sink your senses into Topepo Rosso’s glossy, horn-shaped peppers—crimson as a ripe sunset, with a firm, thick-walled feel that holds its shape beautifully. Expect a bright, peppery heat that builds with confidence, delivering a satisfying bite whether you’re using them for bold sauces or for fresh, fiery flavor. A warm-season favorite at about 75 days, Topepo Rosso is made for gardeners who want striking color and dependable performance in every harvest.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 10 days first.

Expert Note

For thick-walled stuffing peppers, transplant into soil that’s truly warm (about 60°F+) and keep evenly moist to prevent blossom-end problems.