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"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


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