Rocoto Red (30,00 to 100,000 SHU) is a Pepper from Peru and a staple of the peruvian cuisine. It resembles a bell pepper with the juiciness of a tomato but the spiciness of the habanero or a scotch bonnet. It is a Capsicum pubescens variety with black seeds and purple flowers. The peppers are juicy and thick, and this variety grows well in cool regions where they survive mild frost. Better eaten baked or roasted . Can also be eaten raw.
Scientific Name: Capsicum pubescens
Plant Life Cycle: annual
Optimal Germination Temperature: 24C-28C
Germination time in days: 7-14 day
Indicative Days to maturity: 60-90 days
Sunlight: Full sun
Soil requirement: rich in organic matter, well drained, fertile
Sowing and cultivation: Start indoors 6-8 weeks before last frost. Sow seed in a propagator from March in warmth. Keep small plants in a sunny, frost-free environment until they can be planted in the greenhouse from late April or outdoors in late May. Transplant with 90 cm between plants.