Name: Avocado Sauce
Yield: Makes About 2 Cups
Cuisine: Mexico
Ingredients: ½ to 1 Guinea pepper or Scotch bonnet chile, seeded and minced; ¼ cup finely chopped fresh flat-leaf parsley; ¼ cup finely chopped fresh cilantro; 1 bay leaf; Salt and freshly ground black pepper; 1 large ripe tomato, seeded (see box) and finely diced; 1 ripe Hass avocado, peeled, pitted, and cut into ¼-inch dice; 2 cloves garlic, minced; ½ cup finely chopped onion; 1 tablespoon fresh lime juice, or more to taste

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This sauce finds an analog on the other side of the Atlantic: the avocado sauces of Mexico, which are also served with grilled fish.

Ingredients

1 ripe Hass avocado, peeled, pitted, and cut into ¼-inch dice
1 tablespoon fresh lime juice, or more to taste
½

Americas
Mexico
Sauce
Spicy
Central America
Gluten-free

Method

Combine the avocado and lime juice in a nonreactive small, heavy saucepan and toss to mix. Stir in the onion, garlic, bay leaf, Guinea pepper, parsley, and ½ cup of water. Bring to a simmer over low heat and cook until the avocado and onion are soft, about 5 minutes. Stir in

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Ingredients

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