Nutmeg Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, fresh, and seriously 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 good squeeze of lime, while avocado oil keeps the whole thing silky and rich. Everything goes straight into a blender, so you're looking at under five minutes from counter to table. Warm spices like nutmeg are nowhere near this recipe — it gets all its depth and complexity from fresh herbs, garlic, and those gorgeous peppers alone. The result is a sauce that's completely clean and whole-food-friendly, with no fillers, no hidden seasonings, and nothing to second-guess. Drizzle it over grilled chicken, spoon it onto roasted vegetables, or use it as a dipping sauce — honestly, it's hard to find a bad application. Optional fresh mint adds an extra layer of cool herbal flavor if you want to take it up a notch.
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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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