Chile Avocado Sauce in a white bowl with a sprig of cilantro sitting on a red cloth.

Chile Avocado Sauce

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! 

Grid answering questions about the recipe.

Make it a meal!

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Chile Avocado Sauce

A quick and easy sauce that adds zing to any meal!

  • Author: Laurie Kerr
  • Prep Time: 15
  • Total Time: 15
  • Yield: 6 servings 1x



2 ripe avocados (skin and seeds removed)

2 limes, juiced

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





  • 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.


  • Serving Size: 8
  • Calories: 132
  • Sugar: 0.5 g
  • Sodium: 197 mg
  • Fat: 13 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 4.8 g
  • Fiber: 3 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg

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