Emulsifier Free Paleo Aji Verde Sauce
Bright, herbaceous, and loaded with heat from both ají amarillo and jalapeño, this Peruvian-inspired green sauce is the kind of condiment that makes everything on the table taste better. The vivid color alone is enough to stop people mid-bite and ask what's in it. Because it's built entirely from whole, real ingredients — fresh cilantro, garlic, citrus, and avocado oil — there's no need to scan a label for hidden additives or worry about synthetic emulsifiers sneaking into your condiment rotation. Commercial versions of this sauce often rely on stabilizers and emulsifying agents to achieve that creamy, pourable texture, but here the blending process and avocado oil do all the work naturally. A splash of fresh lime juice keeps it bright and balanced, while the optional mint adds a cool, unexpected layer that plays beautifully against the pepper heat. It comes together in under a minute of blending, making it one of the easiest ways to elevate grilled meats, roasted vegetables, or anything that needs a little life. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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