Avocado Sauce

I have had my share of Mexican sauces in the past, and there is always one that stumps me at El Rey, one of my favorite Mexican restaurants in Milwaukee.  I do not see it there often, but it is a green salsa, almost creamy, but with a bite to it. I often am curious if avocados are involved, but immediately think that avocados turn brown after some time due to oxidation.

I shopped at El Rey this past weekend, and avocados were on sell, so I decided I would attempt to make some sort of sauce for my Saturday fiesta, including shrimp diablo and carne asada.

Creamy Avocado Sauce for tacos
This sauce is so easy to make, and is perfect, as it can be used on tacos, burritos, or heck, even chips. It is creamy with just the right about of heat.

Ingredients:

  • 2 large avocados, pitted
  • 1/4 cup of skim or whole milk
  • pinch of salt
  • 1 tsp of garlic powder
  • 1/2 jalapeno, seeded and diced
  • Sprig of cilantro for garnish (optional)

Begin by cleaning your avocado. With your knife cut into the middle of the avocado, running your knife around the entire avocado, back at your starting point. Turn with both hands, exposing the seed. With your knife, whack into the seed, and turn slightly to remove. Now with your knife, slice lengthwise, then crosswise, being careful not to cut through the skin of the avocado and into your hand! Now, with a spoon, scoop out and toss everything into a blender. Add the remaining ingredients, and puree down until you have a nice creamy sauce. That is it. So simple, so delicious. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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