Recipe Seeking--Avocado Chile Sauce???

[tundrah]

Hello all,

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...!!!

[kchurchill5]

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.

Sauce:

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.
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Enjoy! This is a favorite of mine.

[kchurchill5]

I have one, let me go look it up, might be a few minutes.

Yes avacados, roasted chilis, onion, cumin, paprika but let me check a few other things so I have the right amounts.

[tundrah]

great! I would love to try more than one...

[gordeaux]

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 guess:
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.

[tundrah]

awesome, thank you! I will let you know how it goes...