- 2 very ripe avocados
- 3 T fresh lime juice (PS – I just bought this handheld juicer and love it)
- 1 C roughly chopped cilantro
- 1/4 t sea or kosher salt
- 2 roughly chopped scallions, including some of the dark green tops
- 1/2 t agave (or maple syrup)
- 1/2 T Worcestershire sauce (or try miso or BBQ sauce)
- 2 T pickled jalapeno slices, roughly chopped
- 2 T (or more) water, to thin
- Discard the avocado stones and scoop flesh into a food processor. Add remaining ingredients, except water, and process until very smooth. Add water and pulse until sauce reaches desired thickness. Ideally, it’s a dipping sauce that isn’t thin enough to pour, so if you prefer a dressing-like consistency, add more water. If the flavor becomes diluted, add another couple jalapenos and a splash of Worcestershire (or your substitute). I don’t recommend adding more than ¼ cup total of water.
To achieve a pretty stream of avocado sauce without diluting the flavor, use a squeeze bottle to serve it (that’s what I did for the photos). It’s also fun to squirt a big, soft-serve looking blob of it in the middle of each plate, where the corners of quesadilla wedges meet.
- Category: Condiment
- Cuisine: Tex-Mex