Why is my Aji Gallina not yellow? After a recent trip to Peru, once back home, I have tried to make one of their typical dishes, Aji Gallina.
I have compared about a dozen recipes from various sources, and the one I used is quite typical. The result tasted great, and everything worked well, except - it was not as yellow as we got it everywhere in Peru. The color of the sauce was more grayish with a slight yellow touch, not very appetizing really - it looked more like melting snow/slush.
Edit: I did have original aji amarillo peppers in it, and they were quite yellow.
What am I doing wrong?
Do they use food coloring in the tourist restaurants in Peru (or maybe all the time, also for home cooking)?
After some googling I found that some people recommend to add turmeric. I'll try that (I like turmeric) but I doubt this that will make that yellow.

The picture shows the typical yellow/orange coloring as seen in Peru.
Don't doubt that turmeric will turn anything yellow. It doesn't take much T. for an extremely bright, fluorescent yellow.