PCOS Friendly Paleo Aji Verde Sauce
This vibrant green sauce is punchy, herby, and just a little fiery — the kind of condiment that makes everything it touches taste more alive. Ají amarillo peppers bring a fruity, medium heat that pairs beautifully with fresh cilantro and a bright hit of lime, while avocado oil keeps the whole thing rich and silky without any inflammatory seed oils or refined ingredients. For anyone managing hormone balance through diet, that swap matters more than it might seem — avocado oil is a clean, monounsaturated fat that supports rather than disrupts. There's no sugar, no dairy, no grains, and no processed fillers hiding anywhere in this recipe, which makes it genuinely easy to work into a whole-food eating approach. A blender and three minutes are all it takes to go from raw ingredients to a restaurant-worthy drizzle. Spoon it over grilled chicken, roasted vegetables, or grain-free bowls and suddenly meal prep feels a lot less boring. The optional mint is worth trying at least once — it adds a cool, unexpected layer that takes the sauce somewhere really special.
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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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