🌱 Cuidados del Ají Amarillo en la Zona 9b — Consejos y Recetas
At Inca Plant Nursery, we proudly grow Ají Amarillo—a golden-orange pepper beloved in Peruvian cuisine for its fruity, mildly spicy flavor. Customers often recognize it from classics like Ají de Gallina or Papa a la Huancaína. Now you can grow it right at home in Florida’s Zone 9b!
Here’s how to keep your plant healthy and producing all season long—plus delicious ways to use it once it fruits.
🌿 Ají Amarillo Plant Care in Florida (Zone 9b)
Cuidados del Ají Amarillo en Florida (Zona 9b)
☀️ Sunlight:
Plant in full sun—at least 6–8 hours per day. Ají Amarillo loves warmth and thrives in sunny spots.
🌱 Soil & Container:
Use well-draining, fertile soil enriched with compost. Grows well in the ground or 3 to 7-gallon pots. Raised beds also work great.
💧 Watering:
Water deeply 2–3 times per week. Let the top inch of soil dry out between waterings. Avoid soaking the soil to prevent root rot.
🌿 Fertilizer:
Feed once a month with a balanced fertilizer (like 10-10-10), then switch to something with more potassium (like 5-10-10) once flowering begins to encourage more fruit.
📏 Growth Habit:
Plants can reach 3 to 5 feet tall. Use a stake or tomato cage to support them as they grow and start fruiting.
🐛 Pest Watch:
Keep an eye out for aphids and whiteflies. Neem oil or insecticidal soap can help if needed.
🍊 Harvest:
Peppers mature to a deep yellow-orange color, typically 4–5 inches long. Pick when fully ripe for best flavor!
🍴 Peruvian Recipes with Ají Amarillo
Recetas Peruanas con Ají Amarillo
🔥 1. Ají Amarillo Paste (Base de muchas recetas)
This is the essential ingredient for countless Peruvian dishes. Once you make this, you can store it and use it all week.
Ingredients:
- 6–8 fresh ají amarillo peppers
- 2–3 tablespoons vegetable oil or olive oil
- 2 garlic cloves (optional)
- Salt to taste
- Splash of white vinegar or lemon juice (optional, for brightness)
Instructions:
- Remove the stems and slice the peppers lengthwise. Remove the seeds and veins if you prefer it less spicy.
- Boil the peppers in water for 10–15 minutes to soften and reduce bitterness.
- Drain, then peel the skins (optional for smoother texture).
- Blend the peppers with oil, garlic, and a pinch of salt until smooth.
- Store in an airtight container in the fridge for up to a week, or freeze in ice cube trays for later use.
🧊 Tip: Freeze in small portions to use in marinades, stews, or sauces anytime!
🧀 2. Papa a la Huancaína (Creamy Potato Appetizer)
A classic Peruvian starter made with ají amarillo and queso fresco—rich, creamy, and served cold.
Ingredients:
- 4 yellow potatoes (boiled, peeled, sliced)
- ½ cup ají amarillo paste
- 1 cup queso fresco or feta
- 4–5 soda crackers (or 1 slice of bread, crust removed)
- ½ cup evaporated milk
- 2 tablespoons vegetable oil
- Salt to taste
- Lettuce leaves, boiled egg, and black olives (for serving)
Instructions:
- In a blender, combine ají amarillo paste, queso fresco, crackers, evaporated milk, oil, and salt. Blend until creamy and smooth. Add more milk if too thick.
- Serve over potato slices on a bed of lettuce. Garnish with a hard-boiled egg and olives.
🌟 Perfect for lunch, gatherings, or as a cool summer dish!
🐓 3. Ají de Gallina (Shredded Chicken in Creamy Yellow Sauce)
A comforting Peruvian dish often served with rice and potatoes. It’s creamy, mildly spicy, and full of flavor.
Ingredients:
- 1 lb chicken breast or thighs, boiled and shredded
- ½ cup ají amarillo paste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 4 slices of white bread soaked in 1 cup evaporated milk
- ½ cup grated parmesan cheese
- ¼ cup chopped walnuts or pecans (optional)
- 2 boiled eggs (for garnish)
- Rice and boiled potatoes for serving
- Salt and pepper to taste
Instructions:
- In a pan, sauté onion and garlic in oil until golden. Add the ají amarillo paste and cook for 3–5 minutes.
- Blend soaked bread and milk into a thick cream. Add to the pan.
- Stir in shredded chicken, parmesan, and nuts. Simmer gently for 10–15 minutes until thick.
- Season to taste.
- Serve over rice and boiled potatoes. Garnish with egg slices.
❤️ A true sabor de casa favorite!
🥩 4. Ají Amarillo Marinade for Grilled Meats
Use this as a marinade for chicken, pork, fish, or even vegetables. It adds a citrusy, spicy Peruvian twist.
Ingredients:
- 3 tablespoons ají amarillo paste
- 2 garlic cloves, minced
- Juice of 2 limes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Mix all ingredients in a bowl.
- Coat your protein or veggies and marinate for at least 1 hour (up to overnight).
- Grill, bake, or pan-sear as desired.
🔥 Great for summer BBQs or flavor-packed weeknight meals!
🌿 Bonus Tip:
Don’t forget—you can also dry Ají Amarillo or pickle them in vinegar and garlic for even more uses year-round.
❄️ Winter Protection Tip
Ají Amarillo is a short-lived perennial in our climate. If cold weather is coming, protect your plant with a frost cloth or move potted plants into a sunny indoor spot. You may be able to overwinter it and enjoy a second harvest next year!
📍 Get your Ají Amarillo plant today at Inca Plant Nursery
3571 N CR 426, Geneva, FL 32732
🕙 Open Thursday to Sunday, 10 AM – 5 PM
🛒 Shop online or explore more recipes at incaplant.com
🌱 Cultivated with love. Rooted in culture.
