Yeast Free Paleo Aji Verde Sauce

Total time10 min

Prep time10 min

Cook time0 min

5.0

(11)

This vibrant Peruvian-inspired 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's distinctly different from your average hot sauce, while fresh cilantro, jalapeño, and a squeeze of lime keep things bright and bold. Avocado oil gives the sauce a silky, pourable consistency without any dairy or processed emulsifiers, making it a natural fit for a whole-foods approach to eating. The whole thing comes together in under a minute of blending, and the result is a sauce that looks stunning — deeply green and glossy — straight from the blender. Skipping yeast is effortless here since every single ingredient is a whole, unprocessed food with zero fermented additives to worry about. Drizzle it over grilled chicken, roasted vegetables, or use it as a dipping sauce and watch it disappear fast. The optional mint is worth trying at least once — it adds a cool, unexpected layer that plays beautifully against the heat.

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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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