- 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
- 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