Avocado Chile Sauce & Dip

As the name implies, this can be used as a sauce and/or dip. It’s thick, cool and creamy, almost like a saucy guacamole. I use two kinds of roasted chiles and roasted tomatillos to give it added depth of flavor.
Avocado Chile Sauce & Dip
Avocado Chile Sauce & Dip

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

20

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

20

servings

Ingredients

  • 2

    whole Tomatillos, Paper Removed

  • 1

    whole Large Jalapeno

  • 2

    teaspoons Canola Oil

  • 1

    teaspoon Kosher Salt

  • 3

    whole Small Hass Avacados, Peeled, Seeded And Diced

  • 2

    whole Limes, Juiced

  • 1

    can (4 Oz. Can) Fire-roasted Green Chiles

  • 1-1/2

    cup Sour Cream

  • 2

    teaspoons Garlic Salt

Directions

Preheat your oven to 450ºF. Core and quarter the tomatillos. Quarter the jalapeno lengthwise, remove the seeds, and slice out the membranes. Note: Leave the membranes if you like the added spiciness, or use hotter canned green chiles. Toss the tomatillos and jalapeno with the canola oil and kosher salt in a small bowl to coat, then pour them on a sheet pan. Roast the tomatillos and jalepeno in the oven for 20 minutes, then remove and let cool. Mash the avocado on a cutting board with the side of your knife and put in a medium mixing bowl. Add the lime juice, green chiles, sour cream, and garlic salt to the bowl. Dice the cooled tomatillos and jalapeno, add them to the bowl, and stir to combine. Blend all of the ingredients with a stick blender until smooth. Note: You can certainly use a food processor or blender. Cover and refrigerate for at least two hours. Serve and enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: