Avocado Hot Sauce

Course: Sauce

Cuisine: Mexican

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 110kcal

Author: Platings and Pairings

This Avocado Hot Sauce transforms avocados, chile peppers, and lime juice into the ultimate fresh and zesty condiment! One taste and you’ll want to drizzle it on everything, from tacos to grilled meats to bowls and more.

Print Recipe

Equipment

Blender or Food Processor

Ingredients

2 ripe avocados halved, pitted and peeled
1 lime zested and juiced
1 clove garlic peeled
2 teaspoons red wine vinegar
1 serrano pepper (add additional for more heat, use jalapeno for less heat)
1/4 teaspoon kosher salt plus more to taste
½ cup water plus more as needed

Instructions

Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt, to taste.
Transfer to a jar or squeeze bottle and serve immediately, or refrigerate until ready to serve.

Notes

Tips and tricks

The finished hot sauce should have a consistency that’s somewhere between a pourable dressing and a creamy dip.
If it’s too thick, blend in 1 teaspoon of cold water or lime juice at a time until it loosens up.
Keep in mind the sauce may thicken slightly after chilling in the fridge, so it’s okay to err on the thinner side if you're making it ahead of time.

Variations

Make it mild - Make the hot sauce with deseeded jalapeños or another mild green chili instead of the serrano pepper.
Turn up the heat - If you love spice, make this with two or three serrano peppers instead of one.
Instead of fresh garlic - Use roasted garlic for a mellow savory flavor.
Add more herbs - Blend in a handful of fresh herbs, like parsley or cilantro, for a green goddess vibe.

Storing

This sauce is best enjoyed fresh, but will keep its color and flavor for up to 3 days when stored in the fridge.
As with all avocado-based condiments, this hot sauce will oxidize and turn brown over time. The good news? The lime juice and vinegar will help slow that down. To keep that green color vibrant for even longer, press a piece of plastic wrap directly onto the surface of the sauce before sealing it in an airtight container, or store it in a squeeze bottle with as little air in the container as possible.

Nutrition