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Tangy Avocado Sauce

  • Author: Tessa
  • Total Time: 10 mins


  • 2 very ripe avocados
  • 3 T lime juice
  • 1 C roughly chopped cilantro
  • ¼ t salt
  • 2 roughly chopped scallions
  • ½ t agave nectar
  • ½ T Worcestershire sauce (omit for vegan)
  • 2 T pickled jalapeno slices, roughly chopped
  • 2 T (or more) water


  1. Discard the avocado stones and scoop flesh into a food processor. Add remaining ingredients, except water, and process until very smooth. Pulse in water until sauce reaches desired thickness. Ideally, it’s a dipping sauce that isn’t thin enough to pour, so if you prefer a dressing-like consistency, add more water. If the flavor becomes too diluted, add another couple jalapenos and a splash of Worcestershire. I don’t recommend adding more than ¼ cup of water.


Leave out worcestershire sauce to make it vegan.

To achieve a pretty stream of avocado sauce without diluting the flavor, use a squeeze bottle to serve it (that’s what I did for the quesadilla photos). It’s also fun to squirt a big, soft-serve looking blob of it in the middle of each plate, where the corners of the quesadilla quarters meet.

  • Prep Time: 10 mins
  • Category: Condiment
  • Cuisine: Gluten Free, Vegan Option