Chile Avocado Sauce is the sauce I created to go with the recipe for Quinoa Stuffed Poblano Peppers. However, it’s so good it can easily be paired with tortilla chips for a dip that will wow your tastebuds!
It’s the freshness of the ingredients – the avocado, the lime, the chiles and the cilantro that really make this Chile Avocado Sauce shine. It’s creamy, it’s fresh and it gets a nice spike from the lime and smokey chiles.
Everytime I have leftovers of this sauce I get to try it on breakfast burritos, nachos, tacos – oh my! It’s delicious!
6 tbsp green chiles (or 1/2 a jalapeño pepper, seeded and chopped fine)
2 garlic cloves, minced
1 cup cilantro, chopped (leaves and stems)
1/2 tsp salt
1/4 cup olive oil
Combine all ingredients into a food processor or blender and puree until smooth. They could also be placed into a bowl and pureed with an immersion blender. Add more salt if needed.
Spoon over tacos, add to breakfast burritos, tamales, etc. or serve with your favorite tortilla chips.
Years and years ago, a cooking class instructor told us to pull the cilantro leaves off and then chop them. I later learned that there is no need to discard the stems as they have lots of flavor, too. So now I wash and dry the cilantro, and then lay the bundle on a cutting board and chop away. I am thrilled to skip that tedious step!
If you like a spicier sauce, taste once mixed, and then add more chiles or jalapeños as needed.
Saturated Fat:1.8 g
Welcome to Let’s Make a Meal, Today!
I am Laurie Kerr and I am here to answer the question: What’s for dinner? I am giving you the whole meal while we explore the world through food. Easy meals that are fresh, healthy, flexible and vegetarian.
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