Chicken Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herby, and absolutely addictive — the kind of condiment that makes everything it touches taste more alive. Ají amarillo peppers bring a fruity, medium heat that's distinctly different from your average hot sauce, while fresh cilantro and lime juice keep things bright and bold. A splash of avocado oil gives the sauce its silky, pourable body without relying on any dairy or legume-based shortcuts, making it a natural fit for a paleo approach. The jalapeño lets you dial the heat up or down depending on your crowd, and a handful of fresh mint is a quiet little wildcard that adds an unexpected layer of freshness. Everything goes straight into a blender and comes together in under a minute, which means you're never far from a jar of something seriously good. Drizzle it over grilled vegetables, roasted potatoes, or use it as a dipping sauce — honestly, it's hard to find something it doesn't improve.
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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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