Creamy avocado carries a measured hit of serrano in a spoonable, bright green sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 ripe avocado
- 1 tsp minced serrano, plus more to taste
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 60 ml cold water
- 1/4 tsp salt
Method
- Scoop avocado into a blender with lime, water and salt.
- Add cilantro and 1 tsp pepper; blend smooth.
- Taste with a piece of food, adjust heat and spoon over roasted potatoes or beans.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C. Best freshly made; keep chilled until serving.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Serrano Chile Pepper
More ways to use your harvest
Optional pepper variation: choose one of the varieties below and omit the named chile in this recipe. Mince a little ripe pepper flesh very finely and begin with a pinhead-sized amount mixed into the entire batch. Taste the finished mixture and increase gradually only if wanted. Heat varies widely; this is a seasoning option, not a spoon-for-spoon swap. Wear gloves and avoid touching your eyes.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
