Fish Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herbaceous, and seriously addictive — the kind of condiment that makes everything it touches taste better. 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 lively. A splash of avocado oil gives it a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or even a simple bowl of cauliflower rice. Traditional versions of this sauce sometimes sneak in dairy or other non-paleo additions, but this one keeps things completely clean without sacrificing any of that bold, complex flavor. Everything goes straight into a blender and comes together in under a minute, making it one of the easiest flavor upgrades you can add to your weekly rotation. The optional mint is a small touch that adds a surprising layer of freshness — worth trying at least once. Make a jar on Sunday 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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