Vegan Paleo Aji Verde Sauce

Total time10 min

Prep time10 min

Cook time0 min

5.0

(11)

This vibrant green sauce is a plant-based spin on the beloved Peruvian condiment, and it delivers serious heat, brightness, and herbal depth in every spoonful. Ají amarillo peppers bring their signature fruity warmth while jalapeño adds a sharp kick — together they create a layered heat that's anything but one-dimensional. Fresh cilantro and lime juice keep things lively and acidic, and avocado oil gives the sauce a silky, pourable consistency without any dairy in sight. The optional mint is a small addition that makes a surprisingly big difference, adding a cool contrast to all that pepper-forward punch. Everything comes together in a blender in under a minute, which means you're basically one quick blend away from a sauce that elevates grilled vegetables, grain bowls, tacos, or anything else that needs a serious flavor upgrade. Because every ingredient is whole and plant-derived, there's nothing hidden to worry about — just clean, bold flavor from start to finish.

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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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