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This velvety avocado hot sauce turns regular meals into unforgettable dining moments. With its smooth avocados, tangy lime, and spicy chiles, you get a multipurpose sauce that sits somewhere between hot sauce and guacamole. Since trying this out, I keep a bottle in my fridge ready to jazz up any meal.
I came up with this sauce during a last-minute taco gathering when I wanted something extra to make store-bought tortillas taste better. Everyone was so wowed they asked me to share how I made it before they left, and now it's what I'm known for bringing to group dinners.
What You'll Need
- 2 ripe avocados: they should feel slightly soft when you press them for the right creaminess
- 1 lime zested and juiced: the fresh juice adds zip and stops the sauce from turning brown
- 1 clove garlic: gives a nice savory background that works with the rich avocado
- 2 teaspoons red wine vinegar: adds tang that makes everything taste better
- 1 serrano pepper: brings a nice heat that slowly builds as you eat
- 1/4 teaspoon kosher salt: lifts the other flavors without making things too salty
- ½ cup water: helps get the thickness just right for pouring
Easy Preparation Method
- Get everything ready:
- Cut open your avocados and take out the pits, peel your garlic, and get the rest of your stuff together. You can leave the seeds in the pepper for extra kick or take them out if you want it milder.
- Mix it all up:
- Throw everything in your blender or food processor. Run it until it's totally smooth, and stop now and then to push down what sticks to the sides. You want it silky with no lumps at all.
- Check how thick it is:
- Your sauce should be runnier than guacamole but not as thin as salad dressing. Add a bit more water, one spoon at a time, until you get it how you like it. It'll get a bit thicker in the fridge.
- Taste and fix:
- Try a bit and see what you think. You might want more salt, lime juice, or even more pepper if you like things hot.
- Put it in something and use it:
- Pour your sauce into a jar or squeeze bottle. Use right away or keep it cold until you need it. The lime helps keep it nice and green.
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I swear by serrano peppers in this mix. While lots of folks go for jalapeños, I find serranos give a fresher, sharper heat that goes amazingly with creamy avocado. My grandma from Oaxaca always told me great sauces need to balance fat, sour, salt, and spice just right.
Adjusting The Spiciness
This sauce sits right in the middle heat-wise with one serrano. If you don't like things too spicy, try a jalapeño with the seeds taken out for a milder version anyone can handle. If you want it really hot, toss in two or three serranos or even try hotter stuff like habaneros. The good thing is the avocado naturally cools down the heat, so it builds slowly instead of hitting you all at once. That makes it good even for people who usually stay away from spicy stuff.
Prepping Ahead & Keeping Fresh
Though it's best right after making it, you can keep this sauce good for a few days if you store it right. The main thing is keeping air away from it to stop it from turning brown. A squeeze bottle works great since it doesn't let much air in and makes it easy to use. You can also push plastic wrap right onto the top of the sauce before you put the lid on. The lime and vinegar help it last longer, but try to use it within three days for the best taste and look.
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Ways To Use It
This sauce makes almost any savory food better. Pour it over fish tacos to cool down spicy blackened seasoning. Add some zip to veggie and protein bowls. Serve it with grilled chicken or fish instead of boring old condiments. I love putting it out with chips as a fancy appetizer that catches guests off guard with its amazing flavor. For breakfast lovers, try a small spoonful on your avocado toast or eggs to make them extra special.
Frequently Asked Questions
- → How do I make it hotter?
Throw in more serrano peppers or switch to spicier chilies for extra heat.
- → What's the best way to store it?
Seal it up in the fridge using a squeeze bottle or airtight container for up to 3 days. A wrap of plastic on top helps stop browning.
- → Can I modify the texture?
Sure, use a bit more lime juice or cold water to thin it out, or skip adding extra liquid for a thicker blend.
- → What should I pair it with?
Use it to top tacos, meats, veggie bowls, or even as a dipping sauce with chips or raw veggies.
- → How can I make it less spicy?
Go for deseeded jalapeños or a mild green chili to tone down the heat.