Aji Amarillo

Pepper

75d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Feb 11th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 10th
Harvest Ends	Nov 5th

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

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.