Skip to main content

It's Giving Tuesday! Double your impact and donate today.

"Almost True" Peruvian Yellow Hot Pepper Sauce

Traditional Peruvian yellow hot pepper sauce is a basic ingredient for a number of Peruvian dishes. It can be used as a condiment for boiled or baked potatoes; roasted chicken, meat, or fish; meat kabobs; corn on the cob; sandwiches; and various appetizers.

Makes about 1/2 cup
Prep Time: 10 minutes
Total Time: 15 minutes


  • 3 tablespoons canola oil
  • 1 large yellow bell pepper, stemmed, seeded, and coarsely chopped 
  • 1/2 white onion, coarsely chopped
  • 1 clove garlic
  • 1/2 teaspoon kosher salt (or to taste)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne pepper (or to taste)


Heat the canola oil in a heavy skillet. Cook the yellow bell pepper and onion over medium-high heat for about 2 to 3 minutes or until brown, stirring constantly. Add the garlic and the salt and continue cooking for about a minute.

Pour the mixture into a blender and blend well.

Add the apple cider vinegar, mustard, and sugar and blend well.  Taste and add cayenne pepper.

Serve immediately or store in a glass jar with a plastic lid in the refrigerator for five to seven days. 

Per Serving (about 1 tablespoon)

Calories 48
Total Fat 4.3 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.7 g
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 0 g
Sodium 114 mg


cover from "Maya's Secrets" book

Maya's Secrets
Copyright ©2013 American Cancer Society.

Our lifesaving work is made possible thanks to generous supporters like you.

Donate now so we can continue to provide access to critical cancer information, resources, and support to improve lives of people with cancer and their families.