Use this versatile dressing to add flavor and creaminess to tacos or bean and rice bowls. Or use it as a dip for vegetables, a salad dressing, or serve it over pasta or spiralized zucchini.
1 large ripe avocado
½ cup water
3 tablespoons fresh lime juice
1 Anaheim pepper, seeded and cut into large pieces
1 handful fresh cilantro, including stems
1 garlic clove, peeled or minced
½ teaspoon salt, to taste
Cut avocado in half and remove pit. Scoop out pulp and transfer to a blender. Add water, lime juice, pepper, cilantro, garlic, and salt. Process until smooth. Add more water as needed for desired consistency. Taste and adjust seasoning. Makes about 1 ½ cups. Keeps for up to 1 week in the refrigerator.
- Avocado Sauce: Reduce water to ¼ cup or to desired consistency.
- Substitute fresh jalapeño or canned chopped green chiles to taste for the Anaheim pepper. Or omit.
- Substitute arugula, spinach or other greens for cilantro. Or omit.