This jalapeño avocado sauce is one of my absolute favorites! Spicy, creamy and versatile, it's super easy to make with only a handful of fresh ingredients. This green sauce is the ultimate add-on to many dishes. So good with that addictive heat!
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Why You Should Make This Recipe
- This jalapeño avocado sauce is super creamy, smooth, spicy and deliciously addictive. It works great on tacos, burritos, grilled meats, veggies, bowls and pretty much anything you want it on! Add it to shrimp tacos, beef taco soup or carnitas quesadilla.
- It's easy to make and full of nutrients. Homemade is always fresher, better tasting and you can easily control the heat to your preference too.
Key Ingredients and Variations
- Tomatillos: fresh is best. Remove the husk and rinse them out under cold water as they can be a little sticky.
- Jalapeños: for flavor and heat. Control the heat level by scraping the seeds before blending. You could add a serrano pepper for more heat.
- White onion: about a half of a large one.
- Garlic: deepens the flavor of the jalapeño avocado sauce.
- Avocado: one large or two little ones. Make sure it's ripe for the best flavor.
- Cilantro: for freshness and flavor.
- Salt and pepper.
- Lime: a little acidity to perfect the flavor.
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How to make This Jalapeño Avocado Sauce
Step 1:
- Bring water to low boil. Carefully add tomatillos, jalapeños, onion and garlic, and boil on low-boil for about 8 minutes.
Step 2:
- Using tongs add ingredients to a blender, add avocado, cilantro, lime, salt and pepper. Blitz until smooth and creamy, about 30 sec to 1 min.
Step 3:
- Transfer sauce into bowl. Cover and refrigerate until ready to use. Enjoy!
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Top Tips
- Blend well until smooth and creamy. If it's too thick, you can add a spoon of water, and a little more if needed.
- Keep the water to a low broil, you know when it's just bubbly on the side but not making large waves.
- Always adjust salt, pepper and lime to your taste. Start with less as it's a lot easier to add more if needed than put too much.
- Store leftovers in a covered refrigerated for up to 3 days. Because it contains avocado, it doesn't last very long without browning a bit. You can cover it with plastic wrap pressed directly onto the sauce to keep the sauce green longer.
Frequently Asked Questions
Not necessarily. I personally prefer the sauce cold so I prefer to let it rest for a bit in the fridge, but if you're using it on a hot dish, it's totally fine warm right after blending.
The blended avocado is all you need for this recipe, not dairy necessary but you could definitely add a spoon or two of sour cream or plain Greek yogurt, especially if the sauce turned out too spicy for your taste.
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Avocado Jalapeño Sauce
Ingredients
- 3 tomatillos - removed from husk, rinsed
- 3 jalapeños
- 2 cloves garlic - peeled
- ½ white onion
- 1 avocado - large, ripe
- ½ cup cilantro
- ½ lime - juiced, or more to taste
- 1 teaspoon salt - more or less to taste
- ½ teaspoon black pepper - more or less to taste
Instructions
- Bring water to a low boil in a pot. Carefully add the tomatillos, jalapeños, onion and garlic to the water, and boil on low-boil for about 8 minutes.
- Using tongs, carefully grab one jalapeño and cut the stem with kitchen shears (optional)Using tongs add each boiled ingredient to a blender, add the avocado, cilantro, lime, salt and pepper. Blitz until smooth and creamy, about 30 seconds to 1 minute.
- Transfer the sauce into a bowl, use spatula to scrape the sides. Cover and refrigerate until ready to use. Enjoy!
Notes
Nutrition
Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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