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.
- 1 Tomatoes
- 2 Jalapeños
- 1 Habanero
- 3 Avocados
- 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.
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