1 fresh, whole jalapeño pepper(use half for less spicy or the entire pepper if you like it hot) 2 Tbsp fresh ginger, peeled 2 cloves garlic, peeled 1/4 cup cilantro 2 limes, zested and juiced 1 tablespoon agave nectar 1 1/2 cup coconut milk 2 tablespoons olive oil 1 avocado, in big slices or chunks 1/2 cup cream or half and half
Place coconut milk, jalapeño, cilantro, ginger, garlic, lime juice and zest, agave nectar, and olive oil in the blender. Puree until smooth.
Heat in a saucepan, add the cream or half and half, and the avocado. When warmed, turn off the stove and puree with an immersion mixer.
nikinik LSU Fan Mid City Member since Jan 2009 5730 posts
re: Avacado Sauce on chicken tacosPosted by nikinik on 3/22/13 at 7:51 am to eyepooted
Another suggestion is this creamy tomatillo dressing. I could literally drink this stuff.
Ingredients 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro 1 clove garlic juice of 1 lime 1 jalapeno
Directions Mix all ingredients together in the blender.
This is best made the day before, but is amazing if you eat it right away too.