Avocado Sauce

This easy Avocado Sauce is a creamy, green, 2-minute salsa made with ripe avocados and serrano peppers. It’s got just the right amount of kick for tacos, tostadas, beans, and burrito bowls, and it’s super simple to make (just 3 ingredients plus salt).

I call this Avocado Sauce, but my Mexican husband is adamant that it is just “guacamole.” In this United States we tend to think of guacamole as a thick and chunky dip with customizable mix-ins, but in Mexico, any sauce made avocados could be guacamole.

Thinning this sauce with water is also standard practice in Mexico. They are able to stretch it further that way while keeping it dairy-free, and the thinner consistency makes it perfect for drizzling over tacos.

To make one batch, all you need is two ripe-and-ready-to-go avocados, the juice of one lime, and a roasted serrano pepper. I generally like the flavor and heat of one roasted serrano pepper for every two avocados, but it really depends on the individual pepper. Some serranos are mild like jalapenos, and some will burn your face off.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Serranos: Serrano peppers a small, straight chile used widely in Mexican cooking. They grow in mountain regions and generally are spicier than jalapeños. However, heat varies by chile so some may be mild and others may be extremely hot.
• Avocado: A ripe avocado yields slightly when you give it a firm, gentle squeeze. Look for avocados that have dark green, bumpy skin; two more signals that the avocado is ripe, according to Avocados from Mexico.

Step-by-step instructions

To roast the pepper:

1. Turn the flame of a gas stove to HIGH. Using tongs, place serrano chile directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very hot charcoal or gas grill for 3 to 5 minutes or in a dry skillet for 8 to 10 minutes.

2. Transfer to a bowl and cover tightly with plastic wrap (or add to a plastic bag and zip or tie closed). Let stand until the skin starts to loosen and the pepper is cool enough to handle, about 10 minutes.

3. Wearing gloves or using a clean kitchen towel or paper towels, carefully rub off and discard the blackened skin. Discard the stem. For more spice, keep the seeds (or discard them).

To make the sauce:

1. To a food processor or blender, add water, lime juice, avocados, and roasted serrano chile.

2. Blend until smooth. Season to taste with salt (I like 1 teaspoon table salt or kosher salt). Thin with additional water if the sauce seems too thick.

Recipe tips and variations

• Yield: This recipe makes about 2 cups Avocado Sauce, more if you use additional water (in Mexico, it’s common to extend batches of sauce by adding water). It’s enough sauce for 8 servings, ¼ cup each.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Make ahead: Like all avocado recipes, this one should be enjoyed the day you make it.
• Freezer: Roasted peppers take the most time, so make a large batch in advance and freeze them. I suggest wrapping each pepper individually in plastic wrap and then storing together in a freezer-safe bag. Label, date, and freeze up to 6 months.
• Avocado pit: A safe way to remove an avocado pit is to cut the fruit all the way around top to bottom, then again around the middle to make four pieces of avocado. The pit will pop out easily, but if it’s difficult, you can nudge it free with a spoon.
• More flavors: Customize this sauce with a clove garlic, a tablespoon of minced onion, fresh herbs like cilantro or parsley, or even roasted tomatoes.
• Keep it green: Oxidation causes avocado-based recipes to turn brown, so squeeze a little lime juice over the top to keep it vibrant.
• Avocado cream sauce: Stir in sour cream, Mexican crema, or even Greek yogurt to make a creamy avocado sauce. It’s delicious for drizzling over burritos, quesadillas, nachos, and tacos.
• Salad dressing: Thin the dressing with water or lemon juice and drizzle over your next salad. Start with a bed of lettuce and plenty of colorful veggies like bell peppers, green onions, thinly-sliced radishes, carrots (shave off thin strips with a vegetable peeler), and maybe even some chunks of roasted sweet potato or a spoonful of black beans.
• Pasta salad: Make a delicious Southwest-inspired pasta salad with cooked pasta, roasted corn, black beans, fresh cilantro, and chunks of cooked chicken.
• Chunky dip: Reduce or omit the water and mash the ingredients together in a bowl or molcajete. This thick and chunky guacamole is perfect for chips, spreading on burgers, or adding to sandwiches and wraps.
• Avocado pesto: Add your favorite nut (walnuts are a great choice) and plenty of fresh basil and parsley to this dip for a spicy pesto.
• Burrito Bowls: Build your own Chipotle Burrito Bowl with the copycat recipes you know and love. Cilantro-lime rice, black beans, Chipotle’s famous chicken, sweet corn salsa, tomato salsa, and a drizzle of spicy avocado sauce.
• Chicken Tacos: Easy Ground Chicken Tacos are juicy, perfectly seasoned, and perfect for hectic weeknights. They are also lightning fast, ready in about 15 minutes.
• Turkey Tacos: Ground turkey shows up where you least expect it, in the Best Turkey Tacos you’ve ever had.
• Cauliflower Tinga Tacos: These vegan tacos are filled with tender smoky cauliflower and have a crunchy home-fried shell to make sure the last bite is as delicious as the first.
• Grilled Fish Tacos: Easy Grilled Fish Tacos are tucked into soft corn tortillas and topped with a squeeze of fresh lime and spicy avocado sauce. You’ll love the easy, flavorful dry rub on the fish and the creamy, chipotle-spiked slaw.
• Taco Soup: Bring this easy, delicious Taco Soup Recipe to life with ground beef and pantry staples in just 30 minutes. The spicy Avocado Sauce might be a welcome topping addition to anyone who loves the heat!
• Stuffed Tomatoes: This taco-flavored Stuffed Tomatoes recipe comes together in under half an hour, all in one skillet, using ground beef, zesty taco seasoning, and then loaded up with your favorite toppings.

Put your avocado sauce to work

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Chicken Tinga

Avocado Sauce

By Meggan Hill

Avocado Sauce is a creamy, green, 2-minute salsa made with ripe avocados and serrano peppers. It’s got just the right amount of kick for tacos, tostadas, beans, and burrito bowls.

Prep Time 1 minute min

Cook Time 1 minute min

Total Time 2 minutes mins

Servings 8 servings (¼ cup each)

Course Pantry

Cuisine American, Mexican

Calories 109

5 from 2 votes

ReviewPrint

Equipment

• blender

Ingredients 

US CustomaryMetric

• ▢ 1 serrano chile (see note 1)
• ▢ 1 cup water
• ▢ 1/4 cup fresh lime juice from 2 limes
• ▢ 2 avocados halved, pitted, and peeled
• ▢ Salt to taste

Instructions 

To roast the pepper:

• Turn the flame of a gas stove to HIGH. Using tongs, place serrano chile directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very hot charcoal or gas grill for 3 to 5 minutes.
• Transfer to a bowl and cover tightly with plastic wrap (or add to a plastic bag and zip or tie closed). Let stand until the skin starts to loosen and the pepper is cool enough to handle, about 10 minutes.
• Wearing gloves or using a clean kitchen towel or paper towels, carefully rub off and discard the blackened skin. Discard the stem. For more spice, keep the seeds (or discard them).

To make the sauce:

• To a blender, add water, lime juice, avocados, and roasted serrano chile. Blend until smooth. Season to taste with salt (I like 1 teaspoon). Thin with additional water if the sauce seems too thick.

Notes

1. Serrano: Serrano peppers a small, straight chile used widely in Mexican cooking. They grow in mountain regions and generally are spicier than jalapeños. However, heat varies by chile so some may be mild and others may be extremely hot.
2. Avocado: A ripe avocado yields slightly when you give it a firm, gentle squeeze. Look for avocados that have dark green, bumpy skin; two more signals that the avocado is ripe, according to Avocados from Mexico.
3. Yield: This recipe makes about 2 cups Avocado Sauce, more if you use additional water (in Mexico, it’s common to extend batches of sauce by adding water). It’s enough sauce for 8 servings, ¼ cup each.
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.25 cupCalories: 109kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 5mgPotassium: 325mgFiber: 4gSugar: 1gVitamin A: 107IUVitamin C: 9mgCalcium: 8mgIron: 1mg

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Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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