đŸŒ¶ How to Grow Puerto Rican Sweet AjĂ­ Dulce (Capsicum chinense) + Sofrito Recipe

đŸŒ¶ How to Grow Puerto Rican Sweet AjĂ­ Dulce (Capsicum chinense) + Sofrito Recipe

If you’ve ever tasted authentic Puerto Rican cuisine, you know the unmistakable aroma of Ají Dulce. This little sweet pepper—scientifically known as Capsicum chinense Jacq.—is a staple of Caribbean kitchens. Don’t be fooled by its small size; this pepper brings intense fragrance, fruity notes, and zero heat. Perfect for sofrito, stews, rice dishes, and marinades, Ají Dulce is the heart and soul of Puerto Rican flavor.


And here’s the good news: you can grow it yourself, right in your home garden! đŸŒ±

 

 

đŸŒ± Step 1: Understanding the Plant

 

 

Ají Dulce belongs to the same family as the habanero, but unlike its fiery cousin, this pepper is all sweetness with no burn. Plants are compact and bushy, reaching about 2–3 feet tall. They produce dozens of wrinkled, glossy pods that turn from green to red when ripe.

 

Fun fact: if you grow them alongside tomatoes and herbs, your garden will smell like a Puerto Rican kitchen on a Sunday afternoon.

 

 

đŸŒ± Step 2: Germination Tips

 

AjĂ­ Dulce seeds need warmth and patience.

  • Germination time: 7–14 days in warm, moist soil.
  • Temperature: Aim for 75–85°F (24–29°C). A heat mat can work wonders if you’re in a cooler climate.
  • Soil mix: Light, well-draining seed-starting mix with added organic matter.

 

Pro tip: These seeds sometimes take their sweet time—don’t panic if your neighbor’s basil sprouts before your ajíes. They’re just divas.

 

 


đŸŒ± Step 3: Transplanting and Growing

 

Once seedlings develop their true leaves (around 30–45 days):


  • Transplant spacing: 16–24 inches apart.
  • Soil: Rich, loamy soil with pH 6.0–7.0.
  • Sunlight: Full sun is best, though partial shade helps in very hot areas.
  • Watering: Keep the soil evenly moist. No pepper likes soggy feet, so avoid waterlogging.

 

In about 80–100 days after transplanting, you’ll be rewarded with fragrant little peppers ready for harvest.

 

 


đŸŒ± Step 4: Harvest and Use

 

  • Harvest when the pods turn a deep red for maximum sweetness.
  • Use fresh, freeze them, or dry them for later use.
  • Best of all? Make sofrito—the green gold of Puerto Rican kitchens.

 


đŸ„˜ Sofrito Recipe with AjĂ­ Dulce

 

Sofrito is the foundation of many Puerto Rican dishes. Think of it as the secret sauce that makes everything taste like home. Here’s a simple recipe you can make once your peppers are ready:


Ingredients:


  • 1 cup of fresh AjĂ­ Dulce peppers (stems removed)
  • 1 large onion, chopped
  • 1 head of garlic, peeled
  • 1 bunch of cilantro
  • 1 bunch of recao (culantro) if available
  • 1 green bell pepper
  • 1–2 ripe tomatoes
  • Olive oil (optional)

 

Instructions:


  1. Roughly chop all the vegetables.
  2. Place everything in a food processor and blend until smooth (or slightly chunky, depending on preference).
  3. Store in glass jars and refrigerate for up to 2 weeks, or freeze in ice cube trays for portion control.

 

Pro tip: Add a spoonful of sofrito to rice, beans, stews, or meats—you’ll suddenly understand why Puerto Rican grandmothers never cook without it.


 

🌟 Final Thoughts

 

Growing Ají Dulce is more than gardening—it’s connecting to a culinary tradition that has flavored Puerto Rican kitchens for centuries. With a little patience, sun, and water, you’ll have a harvest ready to elevate every dish you cook.

 

So grab those seeds, start planting, and get ready to tell your friends: “This sofrito? I grew it myself.” đŸŒ±đŸ”„