Fresno Pepper
Capsicum annuum 'Fresno'
vegetableA medium-heat pepper (2,500 to 10,000 SHU) that looks nearly identical to a jalapeño but ripens earlier and has a noticeably fruitier, slightly sweeter flavor. Named for the city of Fresno, California. Excellent fresh, in salsa, pickled, or as a jalapeño substitute. Very productive plants with an upright, tidy habit.
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Sun
full sun
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Water
Every 3 days
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Harvest
~75 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
18-24 in
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Planting Depth
1/4 in seed; transplant to first true leaf
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Soil pH
6.0-6.8
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At transplant; side-dress with compost when first flowers appear
Fertilizer
Balanced fertilizer at transplant; low-nitrogen formula once flowering
🌱 Growing Guide
Start indoors 8 weeks before last frost. Transplant after soil is warm and nighttime temperatures stay above 55 F. Fresno peppers mature faster than many medium-hot types — about 75 days from transplant. Plants are compact and bushy, generally needing no staking. Pick regularly to encourage continued production. Heat level increases significantly as fruits ripen from green to red.
Planting Calendar
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Start seeds indoors
Feb 18
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Transplant outdoors
Apr 29
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Projected first harvest
Jul 13
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Basil — Deters aphids and whiteflies from pepper plants
- Carrot — Loosens soil near pepper roots; compatible root zone
- Tomato — Similar cultural needs; compatible bed companion
- Marigold — Suppresses nematodes and deters beetles
❌ Keep away from
FennelBrassicas
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Inspect new growth weekly; insecticidal soap; reflective mulch deters arrivals
Row cover early in season; diatomaceous earth around transplants
Copper spray at first sign; avoid overhead watering; good spacing
Mist foliage in hot dry weather; neem oil every 7 to 10 days
🌾 Harvest & storage
Pick green for jalapeño-style flavor and firm texture. Allow to ripen red for a sweeter, hotter, fruitier pepper. Fresno reds are excellent pickled in quick brine. Wear gloves when handling in quantity. Refrigerate and use within 1 to 2 weeks.
🥗 Nutrition & benefits
High in vitamin C and vitamin A, especially when fully ripe red. Contains capsaicin with documented anti-inflammatory properties. Rich in flavonoids and potassium.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.