Nickel Allergy Friendly Paleo Aji Verde Sauce

Total time10 min

Prep time10 min

Cook time0 min

Nickel Allergy Friendly Paleo Aji Verde Sauce

About Fig

Fig 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
ZOCALO AJI AMARILLO ORGANIC CHILI PASTE, 8 OZ Incas Food Aji Amarillo Yellow Hot Pepper 7.5 Oz
Doña Isabel Aji Amarillo Yellow Hot Pepper 15.7 Oz
O'Valley Farms Aji Amarillo Yellow Chili Pepper Paste, Medium Hot
See all
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!