Aji Amarillo

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Aji Amarillo to a garden.

Aji Amarillo brings a bright, sunlit aroma and a lively, medium-heat bite that feels both vivid and clean on the palate.

The slender pods ripen to a golden-yellow glow, with a crisp, juicy texture and a pleasantly fruity, tangy character that shines in fresh salsas and roasted preparations, as well as in smooth sauces and zesty pickles.

Light: Full SunMaturity: 75 DaysHabit: Upright

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Aji Amarillo Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Aji Amarillo’s heat is medium and lively—more fruity than punishing—so it performs best when you want flavor first and burn second. Roast or purée it for a silky, golden sauce, or slice fresh for a crisp, tangy bite that wakes up fatty fish and rich dairy.

Best Uses

blend into vivid salsas where it keeps a clean, immediate sting
roast and purée into smooth sauces or sofritos for a glossy, medium-heat heatbase
use in pickles for a tang-forward kick that doesn’t turn muddy
stir into ceviche or grilled fish marinades to perfume the edges without overwhelming

Flavor Profile

fruity, tangy heat bright peppery bite with citrusy lift crisp, juicy pod texture golden, lightly vegetal aroma

Kitchen Pairings

lime garlic cilantro coconut milk white fish chicken

Frequently Asked Questions

Why are my Aji Amarillo leaves curling and getting a sticky residue, and what should I do?

Sticky residue plus curled, distorted new growth is often aphids or whiteflies. Spray the undersides of leaves with a strong jet of water, then apply insecticidal soap (especially on the undersides) every 5–7 days until new growth is clean. Avoid wetting the plant late in the day to reduce flare-ups of sucking pests.

How often should I water Aji Amarillo during the main growing phase?

From transplant through fruit set, keep the soil consistently moist but not soggy—aim for watering when the top 1 inch of soil feels dry. In warm weather, this is commonly every 2–3 days, but adjust based on how quickly your raised bed or containers dry. Mulch around the plants to slow evaporation and prevent the fruit from developing uneven heat and firmness.

How can I tell when Aji Amarillo peppers are ready to harvest?

Harvest at about 75 days when the peppers have turned fully yellow to golden and have a firm, thick-walled feel. If you pick too early while they’re still pale green, they’ll be less flavorful and less developed in heat. Use scissors or snip the stem so you don’t tear the plant and expect more pods to ripen after the first harvest.