Follow these steps for perfect results
fresh cilantro
chopped
canola oil
yellow onions
chopped
green bell peppers
chopped
hot sauce
yellow mustard
serrano peppers
chopped
garlic
chopped
freshly squeezed lemon juice
salt
white vinegar
Worcestershire sauce
sugar
Hass avocados
pitted
Empanadas
for serving
Chop cilantro, yellow onions, green bell peppers, and serrano peppers.
Mince garlic.
Combine cilantro, canola oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce, and sugar in a bowl.
Use an immersion blender to combine ingredients until the sauce is chunky.
Mash avocados in a separate bowl.
Add mashed avocados to the sauce.
Gently combine all ingredients well.
Serve immediately with empanadas, or transfer to an airtight container with avocado pits to slow down oxidation.
Expert advice for the best results
Adjust the amount of hot sauce and serrano peppers to your desired spice level.
For a smoother sauce, blend for a longer time.
If the sauce is too thick, add a little water or lemon juice to thin it out.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a small bowl alongside empanadas. Garnish with a sprig of cilantro.
Serve with empanadas.
Serve as a dip for tortilla chips.
Serve as a topping for tacos.
Pairs well with the spice and richness of the sauce.
Its acidity cuts through the fat of the avocado.
Discover the story behind this recipe
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