Wednesday, August 15, 2012

Avocado Hot Sauce




There is a new Mexican place that just opened up in town. It has been packed since it opened. Although that in itself is not too surprising since we live in a very small town and people flock to anything new like they have never heard of it before! But this flocking is well deserved. It is called Blue Agave and they have some seriously good food. Coming from Southern California, and growing up on Mexican food, it is a nice combination of regular restaurant food and taco shop food (plus they have an awesome tequila bar BONUS!!). 

I have been there probably 4 times in the last couple of weeks and have gotten something different every time I go, but one thing has remained the same in every dish I have eaten. I have topped it with this amazing avocado hot sauce they have. After the last time I was determined to make it at home so I grabbed a little container of it and away I went into my kitchen to get down to the nuts and bolts of figuring out the recipe.


I have made hot sauce before. My Roasted Tomato Salsa Roja is a huge hit here, as well as my Guacamole. So I knew I had a good base to work from. But it had a specific taste that I really wanted to nail. A few little practice runs (which everyone enjoyed eating the product of) and I finally got it right. It was so funny. Everyone watched me as I took the top off of the food processor and got a spoonful. I think they may have been holding their breath waiting to see what I said. When I jumped up and down and did my happy foodie dance I think they figured out that I finally had my recipe.

I just love the look of this hot sauce. It looks so creamy and inviting. I seriously could eat a bowl of it with a spoon and want more! But seriously? Make a bowl of this, grab some chips and a cold beer, kick back and enjoy!


Avocado Hot Sauce  

2 large ripe avocados, pits removed
4 to 6 jalapeno peppers (depending on the heat level you want), rib and seeds removed and roughly chopped
1 small white onion, chopped
2 large cloves of garlic, chopped
A generous handful of fresh cilantro 
2 limes, juiced
4 tablespoons white vinegar
Salt and pepper to taste 

Place all of the ingredients in a food processor and blend until smooth and creamy, adjust seasoning if needed. Serve with your favorite Mexican dishes or just enjoy with chips. Refrigerate leftovers in an airtight container.

ENJOY!!



8 comments:

  1. Found you from the Foodie Friends Friday party! This looks amazing! I love anything spice, but have never made a spicy avocado sauce. Thanks so much for sharing!!

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    1. SO glad you found me!! I love the combo of the avocado with the peppers. Creamy and spicy :)

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  2. It does look creamy and inviting, and even minty! :) Usually, dips get soggy after being stored in the refrigerator, but a good stirring would get the liquids back into the dip. The recipe is easy to come by and wouldn’t definitely cost that much. I’m a fan of spicy food and would certainly try this one! Thanks!

    Alex Staff

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    1. Yes, I hate it when dips get soggy. This one was fine if you stirred it up for several days. The lime juice kept it green too :) I hope you give it a try!!

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  3. How long do you think this will last in the fridge?

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    1. We had it for at least a week and it was fine.

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