Avocado Sauce


So. I have a confession to make. I hate avocados. If you live in California like I do then you know that saying you hate avocados gets the same reaction from Californians as saying you straight up hate Cali. 

I mean, if you read my blog you know I hate bland food. Avocados are bland. Most guacamoles I’ve tried are bland. I find that the chunkier a guac is, the more bland. So I knew the only way I could eat avocado without gagging is with lots of flavor.

So I decided to make something flavorful with avocado. I wrangled these items (I don’t know why I used the word ‘wrangled’. I didn’t wrangle anything to be honest.):


I used 3 avocados, a poblano pepper, 3 green onions, a bunch of cilantro, grated parmesan cheese, the juice of a lime and a little bit of olive oil. Plus good ol’ S&P.

So first thing you wanna do is chop up the pepper and onions. Just rough chop them, but be gentle as well. 😉

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Throw them into a blender or food processor. You don’t have to throw them. You can just place them in the blender. I’m having a hard time accurately describing how to handle food today. 

Avocado time. Cut them in half and remove the seed in the middle.

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Then scoop out the flesh and throw that into the blender also. I’m sticking with throw. 

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Add the juice of a lime. 


Add the parmesan and oil. I eyeballed the amount but if I had to guess I would say about 1/4 cup of the parmesan and two drizzles of olive oil. Drizzle is a technical term btw. I swear. Ahem. 

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Add water about halfway up the ingredients in the blender and blend it, blend it, blend it. 

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The picture below shows the consistency you want. Smoooooooth.


You can enjoy this on tacos or nachos. Or like guacamole with tortilla chips. Or maybe with some pasta with a bit more parmesan on top. Or drink it straight up. Ok no. Don’t do that. Ever. That shit is nasty. 



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