AVOCADO SAUCE

Because it’s so much thinner than guacamole, sometimes I think this recipe wants to be a chilled soup, and I would eat it that way in a heartbeat. But for the purposes of this book—and because the buttery flavor of avocado takes a back seat to the bite of jalapeño and fresh notes of lime and cilantro—consider how to incorporate this street taco condiment into your Mexican-inspired dishes.

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» MAKES ABOUT 1¹/₂ CUPS «

2 medium avocados

1 medium jalapeño (or 1 serrano pepper, depending on heat desired), seeded

1 tablespoon fresh lime juice

1 teaspoon salt

2–3 sprigs cilantro

¹/₈ medium onion, peeled and finely chopped

¹/₂–1 cup water

1. In a blender, blend all ingredients, adding water about a ¹/₄ cup at a time to make a somewhat-thin sauce.

2. Keeps in the refrigerator 2 days.