Capsicum chinense Jaquin cv. Habanero Rojo, also known as Red habanero pepper, West Indian habanero, and West Indian Hot, is from the Xocchel area of the Yucatan in Mexico. This oval-shaped, pendent pepper is one of the most intensely spicy species of the chili peppers. Rojo grows to 3 feet (91 cm) tall in perfect conditions so it is perfect planted in a large container. The plant is multi-stemmed with 1” (2.5 cm) wide by 2” (5 cm) long wrinkled fruit. Unripe habaneros are lime green, but turn glossy dark red as it ripens. Overly moist soil or roots produce bitter peppers.
Habanero Rojo is twice as hot as the standard habanero and is at its hottest when fully ripe. As a precaution, wear gloves when harvesting and preparing the pepper.
Exceptionally hot: 100 000 – 350 000 Scoville Units.
| Maturity | 85 – 100 days |
|---|---|
| Height | 36” (91 cm) |
| Spacing | 16 – 18” (41 - 46 cm) |
| Light | Full sun |
| Soil | Rich, organic and well draining |
| pH Range | 6.2 to 7.0 |
| Watering | Moderate and even moisture to get plant established and until the fruit sets, then less as fruit matures |
| Fertilizing | Balanced fertilizer at time of planting |
| Nutrients Required | Nitrogen=moderate, Phosphorus=high, Potassium=high |
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