Prep 10 mins
Cook 0 mins
This sauce is often served at taquerias. It is a thin sauce and served with burritos, tacos etc.The first time I had it I loaded my tacos with it thinking it was like Anerican style guacamole. It was so hot, I had to throw my tacos away and order more. Now I know to use caution with this. Leave the seeds in the jalapeno, or take them out depending on your desired level of heat. Since you never know how hot a jalapeno is until you take a bite, please start off with just a little jalapeno and add more to suit your taste.And if you are really brave you can add more than one!
- 1 ripe avocado
- 1⁄2 lime, juice of
- 1⁄2 teaspoon salt
- 1 jalapeno, stemmed, cut into pieces
- 2 tablespoons chopped cilantro
- 1⁄2 cup cold water
- 2 teaspoons olive oil
- 1 tablespoon roughly chopped onion
- Put the avocado, lime juice, salt, jalapeno, cilantro, water and olive oil in a food processor. Puree until smooth.
- Add the onion and pulse to roughly blend inches.
- Serve immediately.
This is a wonderful, spicy, addicting sauce! I served with some homemade taquitos. Excellent!!!
Outstanding, because it is smooth, meant to be used as a sauce or condiment, and because it is authentic to Mexico.
I am giving this five stars for flavor, for that is outstanding! however, next time I will use less water to make this sauce more thick to suit my tastes. I am so excited to have found this recipe as I had been searching for it since one of my coworkers made it for one of our potlucks! thanks for sharing, cookiedog!