This avocado sauce is extremely versatile. You can use it on chicken, beef, sandwiches, or on fish. The possibilities are endless. Today, I even used it as a dip for my lunch quesadilla. It was pretty delicious.
This sauce is the perfect way to use unused avocado or avocados that are a little bruised. I wouldn’t use avocados that are completely brown from bruising or oxidation, but you can hide smaller imperfections in this sauce. I hate to see things go to waste.
For a thinner sauce, just drizzle in a bit more olive oil while blending. You may also adjust the amount of jalapeños. For a milder sauce, remove the seeds and veins. For a spicier sauce, leave the seeds and veins and blend well. If you leave the seeds in, I would leave the sauce in the blender for an extra minute to make sure it’s completely smooth.
The sauce will keep for about a day in the refrigerator. As the sauce is exposed to air, it will oxidize and turn a little brown. However, the lime juice keeps the avocados from turning brown too quickly. To keep it looking fresh overnight, press a piece of plastic wrap onto the top of the sauce before refrigerating.
I love using this avocado sauce as a taco topping, like on the Chorizo and Grilled Shrimp Tacos shown above (find the recipe here).
I also used the avocado sauce in my Thai Taco recipe (recipe here). These tacos are made with marinated beef flank steak served on a wilted cabbage slaw, topped with crushed peanuts, Sriracha, and pickled cucumbers. Oh and cheese. You’ve got to have lots and lots of cheese.
You can find my pickled red onion, cucumber, and jalapeño recipe here.
- 2 avocados
- juice of 3 limes (about ½ cup)
- ⅓ cup cilantro, chopped
- 1 jalapeño, remove seeds and vein for milder sauce
- 3 garlic cloves, crushed (1½ tsp)
- ⅓ cup olive oil
- 1 teaspoon ground cumin
- salt and pepper, to taste
- Blend all ingredients together until creamy and smooth. For a thinner sauce, add additional olive oil until the desired consistency is reached.
- Refrigerate until use.
Nutrition Facts provided by Calorie Count.