Low Iodine Paleo Aji Verde Sauce
Bright, herbaceous, and punchy with heat, this Peruvian-inspired green sauce is the kind of condiment that makes everything it touches taste better. The combination of ají amarillo peppers and jalapeño gives it a layered warmth, while fresh cilantro and a hit of lime juice keep things vibrant and alive. Avocado oil brings it all together into a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or even a simple bowl of cauliflower rice. For anyone navigating a low-iodine approach, sauces and condiments are often the trickiest category — store-bought versions frequently sneak in additives, dairy derivatives, or ingredients processed with iodized salt. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients, and the salt called for is easy to swap for a non-iodized variety. Every component here is straightforward and clean, so you know exactly what you're getting. The optional mint addition is worth trying if you want an extra layer of cool freshness against the pepper heat. A quick blitz in the food processor and you're done — bold, restaurant-quality flavor with zero guesswork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!