Savory LifeRECIPES

Lomo Saltado Yellow Sauce Recipe

Updated November 4, 2026

Total time
15 min
prep 10 min · cook 5 min
Serves
4
portions as written

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Lomo Saltado Yellow Sauce Recipe

Lomo saltado is a beloved Peruvian stir-fry of marinated beef, onions, tomatoes, and french fries, served with rice. The yellow sauce, often called salsa de ají amarillo, is a creamy, slightly spicy condiment that ties the whole dish together. This recipe makes a smooth, tangy sauce that cuts through the rich beef and fries, adding a bright, authentic Peruvian flavor.

Ingredients

  • 2 ají amarillo peppers (fresh or frozen), stems and seeds removed (about 2 oz / 55 g) – if unavailable, use 2 tbsp ají amarillo paste
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream or plain Greek yogurt
  • 2 tbsp (30 ml) fresh lime juice (about 1 lime)
  • 1 garlic clove, minced
  • 1/4 tsp salt, plus more to taste
  • 2 tbsp (30 ml) water, if needed to thin

Instructions

  1. If using fresh or frozen ají amarillo peppers, bring a small pot of water to a boil. Add the peppers and simmer for 2–3 minutes until softened. Drain and let cool slightly. This step is not needed if using paste.
  2. Place the softened peppers (or the paste) into a blender or food processor. Add the mayonnaise, sour cream, lime juice, minced garlic, and salt.
  3. Blend on high until completely smooth, about 30 seconds. If the sauce is too thick, add water 1 tablespoon at a time and blend again until you reach a drizzling consistency.
  4. Taste and adjust salt or lime juice. The sauce should be tangy and slightly spicy, not overly hot.
  5. Transfer to a serving bowl. Use immediately or refrigerate for up to 3 days.

Tips

  • Ají amarillo substitute: If you can’t find ají amarillo, use 1–2 red fresno chilies or 1 habanero (seeded) plus 1 tsp paprika for color. The flavor will be a bit different but still spicy and fruity.
  • Blend thoroughly: Ají amarillo has a tough skin; even after boiling, blend it long enough to get a silky texture. If you prefer a chunkier sauce, you can finely mince the pepper instead of blending.
  • Adjust heat: The heat of ají amarillo varies. Start with half the pepper, taste, and add more. You can also remove the seeds and veins for milder heat.
  • Make it vegan: Use vegan mayonnaise and a plant-based sour cream or yogurt. The sauce will still be creamy and tangy.

Serving Suggestions

This yellow sauce is classically served alongside lomo saltado, spooned over the top or served on the side for dipping the fries. It also works beautifully as a dressing for grilled chicken, a dip for roasted vegetables, or a spread on sandwiches and burgers. For a traditional Peruvian meal, serve with white rice and a side of fried plantains.

Variations

  • Spicy yellow sauce: Add 1/2 teaspoon of finely chopped rocoto pepper or a pinch of cayenne for extra heat.
  • Herby version: Blend in a handful of fresh cilantro (about 1/4 cup / 15 g) for a green-tinted sauce with an herbal note.
  • Lighter version: Replace the mayonnaise with an equal amount of plain Greek yogurt and reduce the sour cream to 2 tablespoons (30 ml). The sauce will be thinner and tangier.
  • Smoky twist: Add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to mimic the char of the stir-fry.

Storage and Reheating

Store the yellow sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This sauce is best served cold or at room temperature; do not heat it, as the mayonnaise may separate. If you need to thin it after refrigeration, add a teaspoon of water or lime juice and whisk.

Frequently Asked Questions

What is ají amarillo? Ají amarillo is a Peruvian yellow chili pepper with a fruity, slightly spicy flavor. It is available fresh, frozen, or as a paste in Latin grocery stores and online. If you can’t find it, use a combination of yellow bell pepper and a small hot chili for a similar color and heat.

Can I make this sauce ahead of time? Yes, you can make it up to 3 days in advance. Store it in the refrigerator in a sealed container. The flavors will meld and develop, making it even better the next day.

Is this sauce very spicy? Ají amarillo has a mild to medium heat, similar to a jalapeño but fruitier. The mayonnaise and sour cream temper the heat, so the sauce is more flavorful than fiery. If you are sensitive to spice, remove the seeds and veins before blending.

Can I use this sauce for other dishes? Absolutely. It is a versatile condiment that pairs well with grilled meats, roasted potatoes, tacos, and even as a dressing for potato salad. It also makes a great dip for french fries or empanadas.

Why is my sauce separating? Separation can happen if the sauce is over-blended or if you add too much liquid. To fix it, whisk in a teaspoon of mayonnaise or sour cream. Always store the sauce in the refrigerator and stir before serving.

Can I freeze the yellow sauce? Freezing is not recommended because the mayonnaise-based sauce will separate and become watery when thawed. It is best to make fresh and refrigerate for up to 3 days.

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