Sauces are beautiful because they deliver a divergence of flavor from our everyday mode of cooking. The variety of ways in which a sauce can be used also makes it fun to use. So don't be afraid...add this to a sandwich, a soup, or top your favorite grilled lean protein with it. I tried it on cabbage coleslaw mix and loved it.
Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.
Makes1 1/2 cups
Recipe by Soa Davies
Photograph by Romulo Yanes
Ingredients
1/2 cup extra-virgin olive oil
1/2 medium avocado, pitted, diced
1 jalapeño, seeded, finely chopped
1 garlic clove, finely chopped
1 teaspoon finely chopped shallot
2 limes, halved
2 tablespoons chopped fresh basil
1 tablespoon coarsely chopped fresh cilantro leaves
Fine sea salt and freshly ground black pepper
Preparation
Combine oil, avocado, jalapeño, garlic, and shallot in a medium bowl. Squeeze limes into avocado mixture. Using a spoon, scrape pulp out of limes into mixture. Stir to combine. DO AHEAD: Sauce can be made 4 days ahead. Press a piece of plastic wrap directly onto surface of sauce. Cover and chill. Bring sauce to room temperature before continuing.
Stir basil and cilantro into sauce just before serving. Season with salt and pepper.
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