Creamy, spicy and bright with a hint of tang and smokiness, this Avocado Hot Sauce is different from most thanks to the delicious addition of fried onion and jalapeños blended into the sauce!
Ready in just 2 steps and under 10 minutes, it goes on everything from meats to fish, fries, Yuca Fries (a favorite!), Patacones, tacos, burritos, Colombian Arepas, Taco Bell Chicken Quesadillas, eggs and more!
Avocado Hot Sauce
Most avocado hot sauce recipes out there just use all raw ingredients but I wanted to take my sauce up a notch and fry a few and it literally makes it the best Avocado Hot Sauce recipe ever! 🥑💕
This Avocado Hot Sauce Is:
- Creamy, spicy, bright, with a hint of tang and smokiness!
- Packed with flavor!
- Naturally Gluten-Free, Dairy-Free, Vegan!
- Ready in under 10 minutes.
- Versatile: add to meat, fish, shrimp, eggs, Yuca Fries, nachos, tacos, burritos, Quesadillas, Patacones, Colombian Arepas, Hot Dogs & more!!!
Avocado Hot Sauce Ingredients
Oil, for frying, the frying is what makes this sauce so special and absolutely delicious, it’s so worth it and takes it up a notch from all the raw avocado hot sauces!!!
White onion, no need to mince or anything which makes this sauce quick & easy to make!
Jalapeño, for heat, make sure the jalapeños you’re using are spicy as some are super mild, if you got a batch of mild ones you can add in chili flakes, cayenne pepper or hot sauce to fix your avocado hot sauce!
Garlic, optional. I made this sauce both with and without garlic and it turned out amazing every time so if you don’t have fresh garlic or are not a fan of garlic you can skip it and it’ll turn out just as delicious!
Cilantro, fresh. I know some of you aren’t cilantro-lovers so you can try without it, we like it because it adds brightness and freshness which balance out the richness of avocado and gives it that Latin-inspired taste that’s just delicious!
Lime juice, freshly-squeezed.
Avocado, I recommend using Hass ones for best flavor and texture as they’re richer and creamier! Make sure your avocado is soft and ripe.
Salt.
How to make Avocado Hot Sauce
STEP ONE: Fry. In a small skillet or saucepan, add the oil and allow to heat until very hot, then add in the jalapeño, onion, and garlic (optional). Fry until a bit charred on all sides, don’t move the veggies while frying, just flip them once they’re charred on each side.
STEP TWO: Blend. Add the fried jalapeño, onion, garlic with the frying oil into a blender then add the cilantro, lime juice, avocado, and salt and blend until creamy! For a pourable texture, add some water.
This sauce is best eaten fresh but you can store it overnight in the refrigerator (it might turn a bit brown because of the avocado).
Variations
Spicier: add a serrano or habanero when frying or cayenne pepper or hot sauce when blending!
Milkier: add a splash of Mexican sour cream!
Smokier: roast the veggies instead of frying them!
HAPPY COOKING!! I hope you'll love this Avocado Hot Sauce Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Avocado Hot Sauce
Ingredients
- 2 tbsp (30 ml) oil (vegetable, canola, sunflower, peanut oil)
- 1/4 medium white onion
- 1 jalapeño
- 1 clove garlic (optional)
- 1 handful cilantro (washed)
- 1 medium avocado (if using small ones use 2, I recommend Hass for best flavor and a creamy texture)
- 1 medium lime (juiced)
- 1/2 teaspoon salt (or to taste)
Instructions
- Fry. In a small skillet or saucepan, add the oil and allow to heat until very hot, then add in the jalapeño, onion, and garlic (optional). Fry until a bit charred on all sides, don't move the veggies while frying, just flip them once they're charred on each side.
- Blend. Add the fried jalapeño, onion, garlic with the frying oil into a blender then add the cilantro, lime juice, avocado, and salt and blend until creamy! For a pourable texture, add some water. This sauce is best eaten fresh but you can store it overnight in the refrigerator (it might turn a bit brown because of the avocado).
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