This avocado sauce recipe is SUPER flavorful and can add a ton of personality to any dish you pour it onto. It can be served in two ways -- thin, like a sauce, or thick and chunky, like the best guacamole you've ever eaten. If you're serving it on tacos or another larger dish, blend the sauce until it's completely smooth. If you're serving it on bread or as a dip, pulse it a few times so that it has a chunky texture.Makes 1 1/2 cups.
Prep Time 5minutes
Total Time 5minutes
Author Stephanie Stiavetti
2large Roma tomatoeschopped (or half a 14-ounce can of diced tomatoes, with juice)
1largeavocadopeeled, seed removed, and flesh chopped
1wholejalapeño pepperor red pepper, chopped, seeds removed if you want to tone down the heat (optional)
1tablespoonlemon juice(from half a lemon)
1/4teaspoonsaltplus more to taste
Toss everything in a blender or small food processor and pulse until it's the texture you like. Personally, I blend it until completely smooth, but if I'm going to scoop it onto bread, I just pulse a few times to leave it a little chunkier so that it's easier to eat. (Like it looks in the photo.)
Taste the sauce and add more lemon juice and salt, if it needs it. Just add a small amount at a time and blend a few seconds, then taste again and add a little more if you prefer.
If you blend it until it's smooth, this sauce should be on the thinner side, like a gravy. Feel free to add water to reach a thinner consistency if you prefer, adding 1 tablespoon at a time and blending between each addition to test.