Name: Avocado Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 large avocado; ¼ cup water; ¼ teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon garlic powder; 3 tablespoons sour cream; 1 teaspoon to 1 tablespoon chipotle paste; 1 teaspoon honey; 2 tablespoons olive oil or light tasting oil of your choice

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The Best Avocado Sauce

The Best Avocado Sauce … a bit of a kick, creamy, yummy, easy to make. This sauce is superb on tacos, nachos, Buf-a-Que shrimp, any Mexican food.

It’s so good and so creamy! But, no, it isn’t the prettiest sauce in the world. What it lacks in looks, it more than makes up for in taste!

This is not only super tasty and I would put it on anything! but, it’s a great way to extend avocados. I mean buying avocados for a big group might mean you have to take out a second mortgage on your house, but with this recipe, you get more sauce than if you just made a simple guacamole. So you can make more and not have to go in debt.

One of the other great things about this sauce is that you can use avocados that aren’t quite ripe yet. You know the ones where you think they’re ripe, you cut into them, and they turn out to be a little hard inside. Those are perfect here. Now, I’m not saying you want to strive for those, but if you happen to get one, use it in this sauce.

The Best Avocado Sauce is also GREAT served like a dip with some simple tortilla chips! In fact, that’s usually how I eat it after I’ve served it with tacos. You know that little bit left in the bowl. That’s my special treat with chips!

Serve The Best Avocado Sauce in a bowl with a spoon. Or, use a squeeze bottle, like my tip here for serving sour cream. Or, place the sauce in a ziptop bag, cut one end of the bag off, and squeeze the sauce from the bag.

Recipe Notes:

I make my own chipotle paste. It’s really quick and easy, and saves the open can of chipotles from going to waste. Find the instructions here. Once you start making chipotle paste, I don’t think you’ll ever go back to using the chiles directly from the can any more.

Use a little bit of chipotle paste or a lot of paste – whichever you are more comfortable with depending on the heat level you like. Remember, you can always add more, but you can never take it out. I’ve been making this sauce for years, and I used to always make it with 1 tablespoon chipotle paste. Recently, I’ve cut back making the sauce a little less spicy.