Hazelnut Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herby, 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 without any dairy or legumes, making it a natural fit for a paleo table. If you want a slightly more complex finish, the optional fresh mint adds a cool, unexpected layer that plays beautifully against the heat of the jalapeño. The whole thing comes together in under a minute of blending, with just a quick taste-and-adjust at the end. Store-bought green sauces can be a minefield of hidden additives and seed oils, but this one is made entirely from whole, recognizable ingredients you control. Drizzle it over grilled chicken, roasted vegetables, or use it as a dipping sauce — honestly, it's hard to stop at just one spoonful.
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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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