Rice Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herbaceous, and seriously addictive — the kind of condiment that makes everything it touches taste better. Ají amarillo peppers bring a fruity, medium heat that's distinctly different from your average hot sauce, while fresh cilantro and lime juice keep things bright and lively. A splash of avocado oil gives the sauce a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or whatever you're dipping into it. Optional fresh mint adds an unexpected cooling note that plays off the jalapeño's heat in the best possible way. The whole thing comes together in under a minute of blending, with just a quick taste-and-adjust at the end — no cooking required. Since every ingredient here is a whole food straight from the produce aisle or pantry, there's zero concern about hidden grains or starchy fillers sneaking in the way they sometimes do with store-bought sauces. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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