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Chilli avocado sauce served
Velvety smooth avocado cream blended with lime, garlic, and fresh green chilli

Chilli avocado sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce sits somewhere between guacamole and a salsa verde. Creamy like butter, yet refreshing due to lime and chilli. The high fat content of avocado excels at 'carrying' the pungent compounds of chilli (capsaicin), so the taste experience lasts long in the mouth.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Stick blender or food processor: For achieving a silky texture.
  • Lemon squeezer: For maximum juice extraction.

Instructions

1 ✓

Halve the avocados, remove the stone, and scoop the flesh into the mixer bowl. Squeeze the lime juice over it immediately.

Tip: Acidic environment (lime, citric acid) inhibits the enzyme responsible for browning. [Inhibition of polyphenol oxidase.]
2 ✓

Add the garlic, chilli (with or without seeds, depending on bravery), and salt.

Tip: Always add salt before blending so it dissolves evenly in the cream.
3 ✓

Blend while slowly drizzling in the oil until you get a completely smooth, airy emulsion.

Tip: Adding oil helps emulsify the avocado's own fats, resulting in a mayonnaise-like creamy finish.
4 ✓

Finally, stir in (do not blend) the chopped coriander so the green bits remain visible.

Tip: If you blend the herbs, the sauce can turn greenish-brown and bitter.

Recipe FAQ

How to keep it from browning?
Avocado flesh oxidises when in contact with air. Lime juice (acid) and oil (sealing from air) help, but it's best to leave the stone in the sauce until serving or press cling film directly onto the surface.

Ingredients

  • 2 pcs Ripe avocados (soft to touch)
  • 1 pc Fresh lime
  • 1 pc Fresh chilli pepper (e.g., Jalapeno)
  • 1 clove Garlic
  • 15 ml Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 5 g Fresh coriander