Turmeric Free Paleo Aji Verde Sauce
This vibrant green sauce is punchy, herby, and just the right amount of fiery — the kind of condiment that makes everything it touches taste more alive. Ají amarillo peppers bring a fruity, medium heat that's distinctly Peruvian, while jalapeño adds a sharper kick you can dial up or down depending on your crowd. Fresh cilantro and a hit of lime juice keep the whole thing bright and clean, and avocado oil gives it a silky, pourable consistency that clings beautifully to grilled meats, roasted vegetables, or cauliflower rice. Many store-bought green sauces and spice blends sneak in anti-caking agents or fillers that can contain unexpected additives, so blending your own from whole ingredients is the smartest move. The entire process takes under five minutes and produces a sauce so good you'll want to keep a jar in the fridge at all times. Optional fresh mint adds a cooling, aromatic layer that plays surprisingly well against the heat — worth trying at least once.
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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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