Lavacado sauce


 
Shaun R

Shaun R

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I made this up a while back based on the way I thought avacado sauce should taste. Give it a shot on your next mexican dish.

One avacado, it doesn't have to be completely ripe.

Fresh garlic, three to four cloves.

Fresh cilantro, one whole bunch. Yep, you can't have too much.

A pinch of Sea salt.

Lime juice. This adds a great citrus flavor and also helps keep the color for two or three days.

For heat I add one green serrano jalapeno chile. Add more or less to suit your needs.

Blend it all together and serve cool.

That's it! Enjoy
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">bushel. </div></BLOCKQUOTE>
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Did you mean "1 Bunch"?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Powers:
Sounds excellent. Will have to make some as I love all of the ingredients!

BTW, how much lime juice do you use?? </div></BLOCKQUOTE>

DOES NOT work in a blender. AND I ruined all ingredients using enough lime juice to get it to blend. Bummer.....
 
Sorry, I haven't checked this thread in a while. Okay, I just add a shot of lime juice, taste it as you go to make sure there's isn't too much or too little of anything. As far as the blender, I use a Magic Bullet. It makes just the right amount and you can use the mixing cup for serving and storing it. It's a Good investment. Don't give up, you will get hooked on this stuff. By the way, you decide how thick you want it by adding water as needed.

Now where is Dechaine's reply? I posted this especially because he asked.
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Hi Ernie, I haven't looked here in a long time. I did post it though. Have you tried it yet? If so what did you think?
 
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