Candida Diet Friendly Paleo Aji Verde Sauce
This vibrant green sauce brings the bold, herbaceous soul of Peruvian cooking straight to your kitchen, and it comes together in under a minute of blending. Fresh cilantro, ají amarillo peppers, and jalapeño create a layered heat that's bright and complex without relying on any sugar, vinegar, or processed ingredients that can sneak into store-bought versions. Avocado oil gives the sauce a silky, pourable body while keeping everything clean and whole-food, which is exactly what you need when you're being careful about what goes on your plate. The lime juice ties it all together with a citrusy lift that makes the herbs pop. Garlic adds depth, and if you have fresh mint on hand, tossing it in gives the sauce an unexpected coolness that plays beautifully against the pepper heat. It's the kind of condiment that makes grilled chicken, roasted vegetables, or cauliflower rice feel like a proper meal rather than a compromise. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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