Recipe Seeking--Avocado Chile Sauce???
It is peak avocado season here in So Cal and we are up to our ears in avos.
I am hoping someone knows what I am talking about here and maybe can supply a recipe...
My favorite taco shop in Idaho would serve some sort of green sauce with its carne asada tacos. It obviously consisted of avocado, and when I asked the shop owner, chiles as well. It was creamy in consistency--like a thin yogurt--and was absolutely heavenly. Very mild, no spice at all, super rich, smooth and creamy and SO, SO good.
I may be brave enough to attempt this on my own if I was at all familiar with chiles, but I am not.
Anyone familiar with what I have described? Even better, anyone have a recipe--or even at good guess at such?
You will be my hero.... 22 avos in the kitchen counting down to go time...!!!
You can use yogurt or mayo in this or even sour cream. I prefer sour cream for what you are having. Sometimes I will use mayo for a chicken dish it depends. Yogurt is great with seafood. I use a different base depending on the main ingredient.
1 ripe avocado
2 tablespoons sour cream
Milk - add as much as you want for the desired consistency, about 1/4 cup
2 roasted (you can use fresh but I like roasted) jalapeno or serrano chile, some seeds
for heat or no seeds and ribs for less heat. Diced
2 tablespoons lime juice
Salt and pepper to taste
1/2 teaspoon of sugar
1/2 teaspoon cumin and paprika each
1 teaspoon of garlic (optional)
1 tablespoon of chopped cilantro (optional)
Mix all and set aside. Great with scallops (I like it thinner, crab cakes, salmon, grilled grouper with a spicy rub, grilled Mexican chicken, kabobs. Lots of ideas. Mexican quesadillas, enchiladas.
Enjoy! This is a favorite of mine.
Don't worry about the chiles, and give it a go. For the chile component, use dried, ground ancho. Ancho will add warmth and a light smokey flavor, and also a deep rich chile flavor even though they will not add a lot of heat at all.
a few avos
some s cream
decent dash of ground cumin
fresh garlic, and also a bit of ground dried
toasted onion powder, but also a med white one
start w/ a tsp of ground ancho
bunch of cilantro
All into a blender, and thin with the juice of a good lime, first, and then water if needed. Kosher salt and fresh ground pepper.
Flavors will bloom after about an hour in fridge.