Authentic Peruvian Yellow Chicken Sauce Recipe Explained

Yellow Peruvian chicken sauce, known as salsa Amarillo or Aji Amarillo sauce, is a vibrant condiment made primarily with Aji Amarillo peppers, garlic, onion, cilantro, and oil. This traditional Peruvian sauce gets its distinctive yellow color from the Aji Amarillo peppers, which provide a unique fruity flavor with moderate heat (30,000-50,000 Scoville units). Authentic versions never use artificial coloring.

Peruvian yellow sauce represents one of the culinary treasures of South America, deeply rooted in the coastal regions of Peru. This versatile sauce serves as both a marinade for Pollo a la Brasa (Peruvian rotisserie chicken) and a finishing condiment that elevates the dish's flavor profile. Understanding its authentic preparation separates genuine Peruvian cuisine from imitations.

The Heart of the Sauce: Aji Amarillo Peppers

Aji Amarillo peppers (Capsicum baccatum) form the essential foundation of authentic yellow Peruvian chicken sauce. These bright orange-yellow peppers mature to their characteristic color and develop complex tropical fruit notes with subtle heat. Unlike common misconceptions, fresh Aji Amarillo peppers appear orange when ripe, not yellow—the "amarillo" (yellow) name refers to the prepared sauce's final color.

When fresh peppers aren't available, high-quality frozen pulp or paste provides the most authentic alternative. Many commercial products labeled "Aji Amarillo paste" actually contain yellow food coloring and lack genuine pepper flavor—always check ingredients for "aji amarillo" as the primary component without artificial colors.

Traditional Yellow Sauce Recipe

This authentic preparation yields enough sauce for 4 servings of Peruvian chicken:

Ingredient	Measurement	Notes
Aji Amarillo paste	½ cup (120g)	Must be 100% pepper pulp without additives
Garlic	4 cloves	Finely minced
Yellow onion	½ cup finely diced	White onion works as substitute
Fresh cilantro	¼ cup chopped	Stems included for maximum flavor
Vegetable oil	⅓ cup (80ml)	Traditional preparation uses oil, not broth
Lime juice	2 tablespoons	Freshly squeezed
Evaporated milk	½ cup (120ml)	Traditional thickening agent
Salt	To taste	Start with ½ teaspoon

Step-by-Step Preparation

Follow these precise steps for authentic flavor development:

1. Sauté aromatics: Heat oil in skillet over medium heat. Add garlic and onion, cooking until translucent (3-4 minutes) without browning.
2. Add pepper base: Stir in Aji Amarillo paste, cooking for 2 minutes to develop flavor while preventing raw pepper taste.
3. Incorporate liquids: Gradually whisk in evaporated milk until smooth. Avoid boiling to prevent separation.
4. Finish with fresh elements: Remove from heat, then stir in cilantro and lime juice. Season with salt to taste.
5. Cooling process: Let sauce rest for at least 30 minutes before serving to allow flavors to meld.

Perfect Pairing with Peruvian Chicken

For authentic Pollo a la Brasa preparation:

• Use ⅓ of the sauce as marinade (combine with 2 tablespoons vinegar)
• Marinate chicken for minimum 4 hours, preferably overnight
• Reserve remaining sauce for serving alongside cooked chicken
• Traditional accompaniments include french fries, salad, and Peruvian fried rice

Ingredient Substitutions and Common Mistakes

When authentic ingredients prove difficult to source:

• Aji Amarillo substitute: Mix 2 parts roasted yellow bell peppers with 1 part serrano peppers (adds heat) and 1 teaspoon paprika for color
• Evaporated milk alternative: Blend ¼ cup raw cashews with ½ cup water for creamy texture (soak cashews 2 hours first)
• Avoid: Using yellow food coloring, bell peppers alone, or hot sauce as substitutes—they create inauthentic flavor profiles
• Critical mistake: Boiling the sauce after adding dairy causes separation—always maintain gentle heat

Storage and Shelf Life

Properly stored yellow Peruvian chicken sauce maintains quality:

• Refrigerator: 5-7 days in airtight container
• Freezer: 3 months (thaw overnight in refrigerator)
• Never refreeze previously frozen sauce
• Always use clean utensils to prevent contamination

Regional Variations Across Peru

While the coastal version remains most popular internationally, regional adaptations exist:

• Lima style: Includes a touch of huacatay (black mint) for herbal complexity
• Highland variation: Incorporates rocoto peppers for increased heat
• Northern coast: Adds a hint of sweet potato for subtle sweetness
• Traditional street food version: Thinner consistency for dipping french fries

Authenticity Indicators

Identify genuine Peruvian yellow sauce by these characteristics:

• Natural golden-orange hue without artificial coloring
• Complex flavor profile balancing fruitiness, moderate heat, and creaminess
• Slightly thick but pourable consistency
• Aromatics of fresh cilantro and garlic complementing the pepper
• No vinegar or citrus dominant notes (unlike many imitations)

What gives Peruvian yellow chicken sauce its color?

The distinctive yellow-orange color comes exclusively from Aji Amarillo peppers. Fresh ripe peppers appear orange, but transform to golden yellow when cooked into sauce. Authentic versions never use artificial coloring—any bright yellow hue typically indicates food coloring additives.

Can I make Peruvian yellow sauce without Aji Amarillo paste?

While not identical, you can create a reasonable approximation by blending roasted yellow bell peppers (2 parts) with serrano peppers (1 part) and adding 1 teaspoon paprika for color. For heat profile, include ¼ teaspoon cayenne. Note that this lacks the authentic fruity notes of genuine Aji Amarillo.

Why does my homemade yellow sauce separate?

Sauce separation typically occurs when the mixture reaches boiling temperature after adding evaporated milk. Always maintain gentle heat below boiling point (180°F/82°C). If separation happens, immediately remove from heat and blend with 1 tablespoon cold water to re-emulsify.

How spicy is authentic Peruvian yellow chicken sauce?

Authentic Aji Amarillo sauce registers 30,000-50,000 Scoville units, placing it between a serrano and cayenne pepper in heat level. However, the creamy preparation with evaporated milk significantly mellows the perceived heat, creating a balanced flavor with moderate warmth rather than intense spiciness.

What's the difference between Peruvian yellow sauce and green sauce?

Yellow sauce (salsa Amarillo) uses Aji Amarillo peppers and has a fruity, moderately spicy profile. Green sauce (salsa Verde) features fresh cilantro, huacatay (black mint), and jalapeños for a brighter, herbal flavor with similar heat level. Yellow sauce typically accompanies chicken while green sauce often serves with seafood in Peruvian cuisine.