Forajido

Pepper

75d to harvest

Forajido Bull’s Horn peppers arrive with a glossy, lantern-bright sheen and a pleasantly firm, thick-walled feel that holds its shape beautifully. Their flavor is sweet and vivid—green to red with a gentle, peppery lift—making them a standout for fresh use and for roasting to coax out their natural sweetness. Grow Forajido for a long, rewarding season of bold, horned fruits that look as striking as they taste.

Crop Dates

Milestone	Date
Start Indoors	Feb 20th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 19th
Harvest Ends	Oct 28th

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 is most likely to hit Capsicum annuum (forajido peppers), and how do I control it?

Watch for aphids and whiteflies, which are common on Capsicum annuum and can also spread virus issues. Spray affected plants with a strong jet of water, then apply insecticidal soap or neem oil (especially on the undersides) and repeat every 5–7 days until populations drop. If you see leaf spots or botrytis-like gray mold in humid weather, remove affected leaves and keep airflow high by spacing plants and avoiding overhead watering.

How often should I water forajido peppers during the main growing phase?

During fruit set and ongoing growth (roughly after plants are established, leading up to the 75-day maturity), keep soil evenly moist but not soggy. Water about 1–2 times per week, aiming for roughly 1 inch (2.5 cm) total per week, and adjust so the top 1–2 inches dry slightly between waterings. Consistent moisture helps prevent blossom-end rot and fruit cracking.

How can I tell when forajido peppers are ready to harvest?

Harvest when pods reach their mature size and change to the expected forajido color (often green to a deeper red/yellow depending on your strain), and they should feel firm rather than rubbery. At about 75 days from transplanting (or roughly to your crop’s stated timeline), start checking every 2–3 days so you don’t miss the peak ripeness. Cut peppers with scissors or pruners to avoid tearing the plant.