Red Manzano Hot Pepper Seeds – Andean Heirloom Perennial (Capsicum pubescens)

Red Manzano Hot Pepper – Andean Heirloom, Long-Lived Perennial

Capsicum pubescens | Perennial (with frost protection) | Origin: South America, Andean highlands

One of the oldest domesticated chili peppers in the world, the Red Manzano (also known as Rocoto, Chile Peron, and Apple Chile) has been cultivated on Andean mountain slopes for thousands of years. Distinctive black seeds, thick-walled apple-shaped pods, and a sweet, fruity heat distinguish it from all other Capsicum species. With frost protection, a single plant can thrive and fruit for 15 or more years — like a perennial vine. Excellent for fresh hot salsas, stuffed peppers, and roasting.

Plant Details

• Species: Capsicum pubescens
• Type: Andean Heirloom Perennial – Rocoto / Manzano
• Origin: South America (Andean highlands)
• Fruit: Thick-walled, apple-shaped; distinctive black seeds
• Color at Maturity: Red
• Heat Level: Hot
• Lifespan: Perennial – 15+ years with frost protection; can be trellised

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently, allowing the top inch to dry between sessions. Mulch for moisture and temperature regulation.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 10–12 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 75–80°F (24–27°C) soil temperature; use a seedling heat mat. Germination: 2–4 weeks.
• Harden off gradually; transplant outdoors once nights stay above 50°F (10°C).
• Overwinter indoors to maintain as a long-lived perennial; trellis for support as needed.
• Container growing: 5–10 gallon pots recommended.

Harvest Tips

• Harvest at full red maturity for peak sweet-hot flavor. Eat fresh — thick flesh makes drying difficult.
• Excellent in fresh hot salsas, stuffed and baked, or roasted. Use garden scissors to cut cleanly from stems.