Anti Inflammatory Paleo Aji Verde Sauce
This vibrant green sauce is a Peruvian-inspired powerhouse that brings serious heat, brightness, and herbal depth to just about anything you drizzle it over. The combination of ají amarillo peppers, jalapeño, and fresh cilantro creates a layered, complex flavor that feels anything but simple — yet the whole thing comes together in under a minute of blending. Avocado oil stands in as the fat base here, and it's a smart choice: it's rich in oleic acid and keeps the sauce silky and pourable without any inflammatory vegetable oils or processed additives. Fresh lime juice and garlic round everything out, giving you that punchy, restaurant-quality finish straight from your own kitchen. The optional mint is genuinely worth trying — it adds a cool, unexpected note that plays beautifully against the heat of the peppers. This is the kind of sauce that makes grilled chicken, roasted vegetables, or even a simple grain bowl feel like a completely different meal. Make a jar on Sunday and you'll find yourself reaching for it all week.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 2 ají amarillo peppers, stems and seeds removed, roughly chopped
- 1 jalapeño, stem removed, roughly chopped (seeds removed for less heat)
- 3 cloves garlic, peeled
- ¼ cup avocado oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
- 2 tbsp fresh mint leaves (optional)
Instructions
- 1
Combine the cilantro, ají amarillo peppers, jalapeño, garlic, avocado oil, lime juice, and salt in a blender or food processor. Add the mint, if using.
- 2
Blend on high until the sauce is smooth and bright green, about 30–45 seconds, scraping down the sides once halfway through. The sauce should be pourable but not watery — if it seems too thick, add water 1 tsp at a time and blend briefly.
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