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Caribbean Avocado Sauce


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  • 1 large or 2 small avocados, peeled and pitted
  • 1/4 cup (60 ml) cilantro (coriander leaves)
  • 2 scallions (spring onions), green and white parts, chopped
  • 1-3 cloves garlic
  • 1 Tbs (15 ml) extra-virgin olive oil
  • Juice of 1 lime, or to taste
  • Hot pepper flakes or cayenne to taste
  • Salt and freshly ground pepper to taste
  • Heavy cream, sour cream, or yogurt to taste (optional)



Step 1

Combine all the ingredients in a food processor or electric blender and process until smooth. Use heavy cream, sour cream or yogurt to thin the sauce if desired. Will keep refrigerated for up to 1 week. Serve chilled or at room temperature.

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