Peruvian Yellow Pepper Sauce

Total Time
Prep 35 mins
Cook 0 mins

Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

Ingredients Nutrition


  1. Preheat grill to high.
  2. Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
  3. Transfer to a plate and let cool.
  4. Scrape off the burnt skin. It's okay if you don't get all of it.
  5. Stem and seed the pepper, and cut into 1" pieces.
  6. Place pieces in a food processor or blender.
  7. Add all remaining ingredients.
  8. Puree to a smooth paste.
  9. You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
  10. Serve at room temperature.
  11. Can be stored, covered and refrigerated, for up to 1 week.
Most Helpful

This is a terrible alternative to Aji Amarillo! Wow. Awful. Get some real ethic recipes and quit white-ifying everything. Yuck.

Cassandra Olivia Adams June 02, 2015

We enjoyed this tasty sauce with grilled chicken and homemade tortilla.
Great job posting this recipe. Done for ZWT7

awalde May 27, 2011