Gut Friendly Paleo Aji Verde Sauce
This vibrant green sauce brings the bold, herby heat of Peruvian cuisine straight to your kitchen, built entirely from whole, unprocessed ingredients your gut will actually thank you for. Ají amarillo peppers give it that signature fruity warmth, while fresh cilantro, jalapeño, and a squeeze of lime keep every spoonful bright and alive. Avocado oil stands in as the fat base here, making it a clean, nourishing alternative to the dairy-heavy versions you'd find at most restaurants. Because everything goes straight into a blender, there's no cooking involved — just pure, fresh flavor in under five minutes. The optional mint is a quiet little twist that adds a cooling note and plays beautifully against the heat of the peppers. Drizzle it over grilled meats, roasted vegetables, or use it as a dipping sauce, and it instantly elevates whatever it touches. Store-bought green sauces are often loaded with preservatives or seed oils, so making your own means you know exactly what's going in — and this one is as clean as it gets.
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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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