Avocado Sauce is prominent in Central Mexico but not limited to this region. This is not Guacamole for chip dipping or sandwich spread as a replacement to mayonnaise. This glorious sauce is a thick but pourable consistency and used liberally on grilled fish or grilled sliced meats. I had a version of this at a Mexican hotel located in a little fishing village Los Barriles in Baja Sur. It forever changed my culinary grilling-life.
The common avocado sauce recipe uses crème fraiche, sour cream or yogurt as a base with fresh avocado. TALL Blonde has revamped this recipe to eliminate dairy while adding nutritional value in the form of protein with white beans. Upping your protein game seems to be all over the news today in a concerted effort to look for healthy options. All of this and I have to mention the HDL good fats that comes from avocado.
With this recipe you won't miss that creamy texture either.
1 large semi ripe avocado
1 15oz. can white beans, drained / rinsed
1 15oz. can white beans, drained / rinsed
2 Tbl. fresh cilantro leaves
Juice of 1 lime
1/2 tea. salt
1/4 tea. fresh cracked black pepper
1/4 tea cayenne pepper
pinch of garlic powder
pinch of sugar
water (approx. 1/4 cup)
OPTIONS:
4 oz. canned green chilies
1 fresh jalapeno
6 green pitted olives
1-2 anchovy filets
2-3 fresh garlic cloves
In a blender combine all ingredients. Whiz blender at high speed. You may need to pulse and scrape down until you get a consistent blend, adding water a little at a time to get a sauce consistency to your liking. The fresh lime juice will keep avocado from turning brown.
Great as a classic veggie or chip dip. Add 2-3 cloves of garlic for a topper to grilled meats and fish..
