Avocado cream with a little kick from chipotle in adobo. Great for sandwiches, pasta sauce, or add to a little olive oil for a salad dressing.
If you’re looking for a versatile little sauce that takes minutes to make, look no further. In the past week I’ve used it on these arepas, as a pasta sauce, and added it to a little olive oil for a salad dressing.
And I’ve eaten it straight up, out of the jar.
I can see this tossed into some warm farro topped with roasted tomatoes and spring onions too, but that one is still just an idea in my head. And for the omnivores in your family, this would be great on roast chicken.
Keep it in the refrigerator and use it within a week. As a heads up, it will turn slightly brown after a couple of days, from the oxidation of the avocado. When that happens, I just stir it really well, and I’m good to go.
If you make it, I’d love to hear how you use it!
- 1½ avocados
- ½ cup light sour cream
- 2 garlic cloves, peeled and smashed
- 2 tablespoons lime juice
- ¼ teaspoon chipotle peppers in adobo sauce
- ⅛ teaspoon kosher salt
- Pit and peel the avocados and place in the bowl of a food processor fitted with a blade. It's not important to chop them up.
- Coarsely chop the garlic cloves and add all of the ingredients to the bowl with the avocado.
- Whirl like crazy until a fairly smooth purée is formed.
- Store in the refrigerator until you're ready to use it. Use within several days of making it.