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How to Grow Ancho Rojo Pepper

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Ancho Rojo Pepper

Capsicum annuum var. ancho

vegetable

Ancho Rojo is a large, heart-shaped chili pepper that ripens from green to deep red when mature. It is a staple in Mexican cuisine, known for its mild heat (1,000-2,000 Scoville units) and rich, fruity flavor. The dried version is called pasilla or ancho chile and is widely used in sauces, moles, and traditional dishes.

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Example Ancho Rojo Pepper timeline · Pittsburgh, PA (Zone 6b)

  1. Plant Ancho Rojo Pepper

    Around Apr 17

    Near Pittsburgh's average last spring frost.

  2. Tend & protect

    Late spring–summer

    Watering, feeding, and pest-watch reminders.

  3. Harvest Ancho Rojo Pepper

    Around Jul 1

    ≈ 75 days after planting

Sample dates for Pittsburgh, PA. Sign up to get exact Ancho Rojo Pepper dates for your own zip code.

Growing Conditions

☀️
Sun: Full sun, 6-8 hours daily minimum (8+ hours preferred for best fruit production)
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Water: Keep soil consistently moist but not waterlogged. Water deeply 1-2 times weekly depending on temperature and rainfall. Reduce watering slightly once fruit sets to concentrate flavors. Mulch to retain moisture and regulate soil temperature.
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Spacing: 18 inches
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Days to maturity: 75-90 days from transplant to red-ripe fruit
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Planting depth: 0.25 inches for seeds; transplants set at soil line

Soil

Type: Well-draining loamy soil rich in organic matter
pH: 6.0-6.8
Amendments:
Compost or aged manure Balanced fertilizer (5-5-5 NPK) Perlite or sand for drainage Sulfur if pH is too high

Growing Zones

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Zones 5-10; grows as annual in cooler zones, perennial in warm climates

2b 3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b 10a 10b

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Growth Stages

1

Seedling

4-6 weeks

Small plants with 2-4 true leaves, tender and light green

Start indoors 6-8 weeks before last frost. Keep soil warm (75-85°F) and moist. Provide bright light to prevent leggy growth. Thin to strongest seedling per cell.

2

Vegetative

3-4 weeks after transplanting

Plant develops multiple stems and dark green leaves; compact but bushy growth habit

Harden off seedlings gradually before transplanting outdoors after last frost. Apply balanced fertilizer every 2-3 weeks. Pinch central stem early to encourage branching. Ensure consistent warmth (70-85°F).

3

Flowering

4-6 weeks

White to pale yellow flowers appear at branch nodes; plant is tall (24-36 inches)

Provide consistent soil moisture and warm temperatures to set fruit. Reduce nitrogen; switch to higher phosphorus fertilizer (e.g., 5-10-5). Remove early flowers if desired to strengthen plant structure. Ensure adequate air circulation.

4

Fruiting

3-4 weeks per fruit

Large, heart-shaped peppers develop, starting green and gradually turning red over 2-3 weeks

Water regularly but allow soil surface to dry slightly between watering. Support heavy-laden branches with stakes or cages. Continue balanced fertilizing every 3-4 weeks. Pest pressure increases; monitor for spider mites and aphids.

5

Harvest & Ripening

6-8 weeks until frost (continuous harvest)

Peppers reach full red color (deep burgundy-red), becoming sweeter and softer

Harvest at red stage for best flavor and heat development. Use pruners to cut fruit to avoid damaging branches. Continue watering for second and third flushes of fruit. Plants will produce until frost in warm zones.

Companion Planting

Plan your garden →

Plant with:

Basil Onions Garlic Marigolds Carrots Spinach Parsley

Avoid planting near:

Fennel Kohlrabi Brassicas (cabbage, broccoli, cauliflower) Other nightshades in poor air circulation

Common Pests

  • Spray with water to dislodge; use neem oil or insecticidal soap every 5-7 days. Increase humidity and air circulation. Release predatory mites in severe cases.

  • Spray with strong water stream; apply insecticidal soap or neem oil. Encourage beneficial insects (ladybugs, lacewings). Remove heavily infested leaves.

  • Use yellow sticky traps. Spray with neem oil or insecticidal soap. Vacuum adults with handheld device. Avoid excessive nitrogen fertilizer.

  • Spray with spinosad or neem oil. Use reflective mulches to deter. Remove infested flowers and buds. Maintain good sanitation.

  • Maintain consistent soil moisture (mulch). Add calcium (eggshells, gypsum). Avoid excess nitrogen fertilizer which delays calcium uptake.

Uses

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Mexican sauces and moles

Culinary

Ancho Rojo peppers are fundamental to authentic Mexican cooking, used fresh in salsa or dried (becoming pasilla/ancho chiles) in moles, enchilada sauces, and adobos. The dried form has a complex, fruity, slightly smoky flavor with mild heat. [source]

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Fresh cooking and stuffing

Culinary

Large mild peppers are ideal for roasting, charring, stuffing with cheese and meat (chiles rellenos), or adding to stews and braises. The thick flesh makes them perfect for grilling and peeling. [source]

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Drying and spice making

Culinary

Fully ripe red Ancho peppers dry exceptionally well and can be ground into a flavorful chili powder or rehydrated for cooking. Dried anchos store for 6-12 months in cool, dry conditions. [source]

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Capsaicin-rich wellness

Medicinal

Ancho peppers contain capsaicin, which may support circulation, reduce inflammation, and provide pain relief benefits when consumed. The mild heat makes them more accessible than hotter varieties for regular use. [source]

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Natural pest deterrent

Household

Dried Ancho peppers can be used in homemade sprays or repellents to deter insects and rodents in gardens and pantries due to their capsaicin content. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest at full red ripeness for maximum sweetness and flavor depth (typically 90-100 days from transplant). Use sharp pruners or scissors to cut 0.5 inches from stem to avoid branch damage. Ripe peppers come off easily when gently twisted. For drying, harvest fully ripe red fruit and hang in bundles in a warm (75-85°F), dry location with good air circulation for 2-4 weeks. Can also be dried in a low oven (140-170°F) for 6-12 hours. Second and third flushes are common before first frost.

Fun Facts

  • 🌱 The name 'Ancho' comes from the Spanish word 'ancho' meaning 'wide,' referring to the broad, heart-shaped fruit.
  • 🌱 When dried, Ancho Rojo peppers are called 'Pasilla' or 'Ancho' chiles and are one of the most important ingredients in traditional Mexican mole negro, a sauce that can contain 20+ ingredients and take hours to prepare.
  • 🌱 Ancho peppers are one of the mildest chili varieties but develop richer, more complex flavors as they ripen from green to red, making them ideal for cooking-focused gardeners.

Gardening Terms

New to gardening? Learn about terms used in this guide:

Full Sun Mulch pH Transplant True Leaves
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