Low FODMAP Paleo Aji Verde Sauce
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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
Ingredient noteA serving of up to about 1 aji amarillo is low in FODMAPs. This recipe contains only about 1/3 of an aji amarillo per serving, making it likely Low FODMAP.
- 1 jalapeño, stem removed, roughly chopped (seeds removed for less heat)
Ingredient noteA serving of up to about 1 jalapeno is low in FODMAPs. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low FODMAP. If you prefer to always avoid jalapeno, please tap it and change its rating to Red.
- 3 cloves garlic, peeled
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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