Pollo a la Brasa Chili Sauce for Business

The iconic Peruvian rotisserie chicken sauce (ají de pollería) made from scratch with exact grams and weights — standardized for business use. A mild, creamy green sauce made from yellow chili, rocoto, mayonnaise, and herbs.

20m Prep

10m Cook

30m Total

4 Servings

sauce aji-de-polleria green-sauce condiment streetfood negocios emprendedores pollo-a-la-brasa mild family-friendly standardized business

Ingredients

blend

1 g parsley (leaves only)
2 g guacatay (Peruvian black mint) (leaves)
100 g industrial mayonnaise (at room temperature)
3 g mustard
5 g lemon juice (freshly squeezed)
50 g cold water (boiled, filtered, or mineral)
3 g salt
3 g white sugar

sofrito

20 g vegetable oil
30 g white onion (roughly chopped)
5 g garlic (roughly chopped)
40 g rocoto chili (seeds and veins removed)
60 g yellow chili pepper (ají amarillo) (seeds and veins removed, squeezed to reduce heat)
0.5 g white pepper (whole) (quarter tsp)
ground cumin

Steps

1

Prepare the peppers: remove seeds and veins from the rocoto (40g) and ají amarillo (60g). To reduce excess heat quickly, fill the seeded chilies with water and squeeze firmly — this method removes a significant amount of capsaicin. Do this in a well-ventilated area and wash hands with vinegar, oil, or salt afterward to remove the capsaicin from skin.

Tip: Removing seeds and veins eliminates approximately 90% of the heat. The water-squeezing method removes even more. This sauce must be mild enough for children.

~5 min
2

Heat a stainless steel pan. Add 20g vegetable oil, then add the roughly chopped onion (30g) and garlic (5g). Cook over low-medium heat until softened and just beginning to caramelize.

~5 min
3

Add the prepared rocoto (40g) and ají amarillo (60g) to the pan. Continue cooking over low heat.

~3 min
4

Add the white pepper (¼ tsp / 0.5g) and ground cumin (½ tsp). Stir briefly to release their aromas, then remove from heat and allow to cool completely to room temperature before blending. Mixing hot ingredients with cold mayonnaise would break the emulsion.

Tip: Always mix products of the same temperature. Hot sofrito + cold mayonnaise = broken sauce.

~10 min
5

Transfer the cooled sofrito to the blender jar. Add parsley (1g), guacatay (2g), industrial mayonnaise (100g), mustard (3g), lemon juice (5g), cold water (50g), salt (3g), and white sugar (3g). Blend on high until completely smooth.

Tip: Use industrial (pasteurized) mayonnaise for business use — homemade egg-based mayo is not safe for commercial food service.

~2 min
6

Pour into a serving container. The sauce should be smooth, creamy, and pale green in color. Taste and adjust salt if needed. Serve with pollo a la brasa or as a dipping sauce.

Tip: This recipe can be multiplied by 100 or more for commercial production — all quantities are standardized by weight for exact replication.

~2 min

Cultural Context

Ají de pollería is the signature dipping sauce served at Peruvian rotisserie chicken restaurants (pollerías). It is characterized by being mild enough for children to eat, making it one of Peru's most universally popular condiments. Victor teaches this recipe 'al desnudo' (naked) — with exact weights and measures — so entrepreneurs can replicate it perfectly at scale for their food businesses.