Try this Spicy Avocado Sauce recipe, or contribute your own.
- Carbohydrate 0.557435 g
- Cholesterol 0 mg
- Fat 1.44974333042533 g
- Fiber 0.113749999046326 g
- Protein 0.101925 g
- Saturated Fat 0.202234666265129 g
- Serving Size 1 1 Serving (3g)
- Sodium 0.352666666608507 mg
- Sugar 0.443685000953674 g
- Trans Fat 0.0408146665879176 g
- Calories 15 calories
Step-by-step
- Combine ingredients
Operating under the limitation of zero cooking heat requires relying entirely on mechanical breakdown and proper knife work to develop flavor. Mincing the garlic clove until it forms a paste releases maximum allicin before it encounters the fat of the avocado. Leaving the seeds inside the small jalapeno ensures capsaicin distribution throughout the emulsion, directing the heat profile.
Judging Texture and Acidity
Assess doneness visually and texturally rather than by using a timer. The mixture is ready when the spinning blades of the food processor create a uniform, glossy green puree with no visible chunks of avocado or green pepper flecks remaining. Incorporating the lime juice immediately prevents enzymatic browning by lowering the pH level, halting oxidation before the bright green pigment degrades. Process the ingredients for precisely 45 seconds to achieve this stable suspension without over-aerating the oil.
Managing Swaps and Storage
Modifying components alters the final structure significantly. Substituting bottled lime juice for fresh fruit introduces pasteurized off-notes and fails to provide the exact citric acid concentration needed to balance the fat content of the fruit. Storing the finished preparation requires pressing plastic wrap directly onto the surface to eliminate air contact, preventing discoloration for up to 24 hours in the refrigerator.
