Mushroom Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herbaceous, and genuinely addictive — the kind of condiment that makes everything it touches taste better. Ají amarillo peppers bring a fruity, medium heat that pairs beautifully with the brightness of fresh cilantro and a sharp hit of lime juice. The jalapeño adds an extra layer of kick, though pulling the seeds keeps things approachable if you're cooking for a crowd. Avocado oil holds it all together with a clean, neutral richness that keeps the sauce firmly in paleo territory without any compromise on texture or flavor. The whole thing comes together in under a minute of blending, and the result is a pourable, brilliantly green sauce that works as a dip, a drizzle, or a marinade. Because every ingredient here is a whole, unprocessed food, there's zero guesswork about what's actually in it — no fillers, no additives, and absolutely nothing to flag for anyone avoiding fungi or fungal derivatives. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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