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!
Make it a meal!
- Spoon this over Quinoa-Stuffed Poblano Peppers
- Add dessert and make it a whole meal.
- Add it to Grilled Zucchini & Black Bean Tacos
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Chile Avocado Sauce
A quick and easy sauce that adds zing to any meal!
- 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
- 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.
- 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