This is the sauce that does it all. We use it as a dressing on salads, topping on tacos and even drizzle it on our eggs. It’s perfect for basically any occasion. Tonight, I made a fresh batch and added to our fish tacos. It was dynamite!
- I bundle cilantro finely chopped
- 1/2 cup sour cream
- 1/4 cup water
- Salt/Pepper to taste
- 3tsp Cayenne (optional)
- 1 squeezed lime
- 2 avocados
- Condiment bottle – If you don’t have one, here is a suggestion from Amazon–> https://amzn.to/35yWPHc
Wash your cilantro and finely chop. This is important if you want to put in to a squeezable container. If you don’t chop it fine enough, it will clog the tip and frustrate the heck out of you.
Get your food processor out. Throw in 2 peeled avocados, the cilantro, 1 fresh squeezed lime juice, water and all of your seasonings. Put on blend and let run for 20 to 30 seconds. Remove the lid and give it a scrape down the sides and hit it again for another 15 seconds. If you put some on a spoon and it doesn’t slide off, you can add a bit more water. This will help when using as a dressing. Transfer to a squeezable condiment container or bowl and refrigerate.
The bottle will last about 2 days in the fridge before it starts to brown. If you are proactive and shake daily, you might squeeze another day or 2 out of it. Enjoy!