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 by 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 not only eliminate dairy but add nutritional value and protein with white beans. You won't miss that creamy texture either.
1 large semi ripe avocado
1 15oz. can white beans, drained
1 15oz. can white beans, drained
1/2 bunch fresh cilantro leaves
Juice of two limes
1/2 tea. salt
1/4 tea. fresh cracked black pepper
water (approx. 1/4 cup)
OPTIONS:
1 fresh jalapeno
3 garlic cloves
In a blender combine avocado pulp, drained white beans, fresh cilantro leaves, lime juice, salt / pepper and water. 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 great topper to grilled meats.
