I was hosting a Mexican Food themed party that included salsas, tacos, bean dip, margaritas, etc. Since some of the attendees like their food not so spicy, I decided to make the shredded chicken taco filling not too hot. I elected to whip up a hot sauce that my guests could drizzle over their tacos for the kick.
I’m going to warn you ahead of time, this sauce is VERY hot. I’m sure you could dial it down by not using all the seeds from the Jalapeños and Habaneros, but I was looking to make a super-hot sauce. I suggest keeping the sauce in an airtight container for no more than a couple of days. This sauce will start to turn brown (because of the avocados) after a few days.
Habanero Avocado Cream Sauce
- 1 Tomatoes
- 2 Jalapeño(s)
- 1 Habanero
- 3 Avocado(s)
- 3 Tbsp Lime Juice
- 2 Garlic Cloves
- 6 Tbsp Olive Oil
how to make this recipe
- Remove the stems from the jalapeño and habanero. Boil the jalapeños, habaneros and tomato for 10 minutes (save the water).
- Place boiled peppers and tomato into blender. Add the 3 avocados (cut, peeled and seed removed). Add lime juice, garlic, olive oil and 1/4 cup of the saved water. Blend for 3 minutes or until creamy.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.