Seed Oil Free Paleo Aji Verde Sauce
This vibrant Peruvian-inspired green sauce is punchy, herby, and absolutely addictive — the kind of condiment that makes everything it touches taste better. The heat comes from a combination of ají amarillo peppers and jalapeño, while fresh cilantro and lime juice keep things bright and lively. What makes this version work so well for anyone avoiding industrial seed oils is the use of avocado oil as the fat base — it blends smoothly and carries the flavors beautifully without any of the refined oils that sneak into most store-bought sauces and condiment blends. The whole thing comes together in under a minute of blending, making it one of the easiest homemade sauces you'll ever pull off. Optional fresh mint adds a subtle cooling note that plays surprisingly well against the pepper heat. Drizzle it over grilled meats, roasted vegetables, or use it as a dipping sauce — honestly, it's hard to find something it doesn't improve.
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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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