Aji Ricoto

Pepper

75d to harvest

Aji Ricoto peppers bring a bright, lively heat with a sweet, fruity lift—aroma-forward and distinctly flavorful from the first bite. The pods are slender and specialty-shaped, with a crisp, snappy skin that turns tender when roasted, making them ideal for adding zing to salsas, sauces, and pickling brines. Grow Aji Ricoto for a garden-to-pantry harvest of vivid, peppery character at about 75 days to maturity.

Crop Dates

Milestone	Date
Start Indoors	Feb 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 10th
Harvest Ends	Nov 5th

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

Recommended Companions

Eleonora Basil

Inca II Marigold

Cipollini Onion

Rutgers Devotion Basil

Calypso Onion Onion

Red Gem Marigold

Frequently Asked Questions

How often should I water Aji Ricoto during the main growing phase (from transplanting to flowering)?

Water deeply so the root zone is evenly moist, then wait until the top 1 inch of soil dries before watering again—usually about 1–2 times per week depending on heat and container size. Keep moisture steady once Aji Ricoto starts flowering and setting fruit, because drought swings can reduce fruit size and trigger drop. Mulch around the plants to reduce rapid drying and check moisture with your finger before each watering.

How can I tell when my Aji Ricoto peppers are ready to harvest?

Aji Ricoto peppers are typically ready around 75 days after transplant (often longer depending on conditions) when they have fully developed and shifted from green to their mature color (red/orange-red). Pick a pod when it feels firm and the skin looks smooth and glossy, and if you gently tug it should release easily without cracking the stem. For the best flavor and heat balance, harvest slightly past full color rather than too early when the pods are still green and thin.