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!
Avocado Cream Sauce
Ingredients
- 1 1/2 avocados
- 1/2 cup light sour cream
- 2 garlic cloves peeled and smashed
- 2 tablespoons lime juice
- 1/4 teaspoon chipotle peppers in adobo sauce
- 1/8 teaspoon kosher salt
Instructions
- 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.
lizthechef says
Delightful – love this!
Jerry | Simply Good Eating says
Avocado goodness like this is even more versatile then ever. I would love this as a sandwich spread or with some pasta. Yummy!
The Wimpy Vegetarian says
I used it for so many things – I’m making more!
The Wimpy Vegetarian says
BTW, Jerry, I just checked out your site! I love it!! I’m traveling right now, but when I get home tomorrow I’m going to spend more time going through it!
Maggie says
Stick the acocado pit into the jar with the sauce, that will help keep it from turning.
The Wimpy Vegetarian says
Oh my gosh – you know I read that some time ago, and completely forgot all about it! Thank you so much for the reminder. I’m traveling today, but I’m going to add that!!
mjskit says
Sounds very tasty to me! I can’t believe how creamy you got it. I want to stick my finger in the bowl. 🙂
Julia says
By golly, I’d put this on everything! This avocado cream should be in every single breakfast burrito on the planet. Definitely! I adore chipotles in adobo and I can tell I’d addict myself to this sauce in an instant! 🙂
sunithi says
Simple & lovely ! My kind of recipe. Have to pick up some avocados & try this !
EA-The Spicy RD says
Looks delicious & I just pinned your Arepas recipe which looks amazing! Happy Cinco de Mayo and congrats on your new house. How exciting!!
Hannah says
Love this, Susan! I have ripe avocados right now and I’m going to mix up a batch. I’m picturing egg salad…
Terra says
Okay hubby and I are so making this delicious sauce this weekend, YUM! Thank you for sharing!!! I may need to use Greek yogurt, I can’t eat a lot of sour cream. This looks fabulous! Hugs, Terra
Fig says
This is wonderful. Must make! (thanks for sharing!)