Avocado Sauce

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.

Course Pantry

Cuisine American, Mexican

Prep Time 1

Cook Time 1

Total Time 2

Servings servings (1/4 cup each)

Calories 109kcal

Author Meggan Hill

Equipment

blender

Ingredients

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

US Customary - Metric

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

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.
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.
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, 1/4 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition