Avocado-Lime Sauce
FAQ
How spicy is this?
Mild to medium depending on the jalapeño. Remove seeds for less heat, keep them in for more.
Can I make it thicker?
Yes, just use less water. It’ll turn into more of a dip than a sauce.
What can I use it on?
Tacos, grilled chicken, fish, roasted veggies, rice bowls, sandwiches… honestly, anything.
Can I make it ahead?
You can, but it’s best fresh. It may darken after a few hours.
Can I skip the sweetener?
Totally. It just balances the lime and heat slightly.
Chef’s Tips
- Start with less water, you can always thin it out, but you can’t go back.
- Taste as you go with the lime juice, it makes or breaks the balance.
- Add cilantro at the end if you want a slightly speckled, fresh look instead of fully blended green.
- This is best day-of, the colour fades over time.
Avocado-Lime Sauce
This is one of those throw-it-in-the-blender sauces that ends up being the best part of the dish. Creamy avocado, fresh lime, a handful of cilantro, and just enough jalapeño to give ita little kick. It’s smooth, bright, and super versatile. Drizzle it overeverything, use it as a dip, or honestly just grab a spoon and go for it.
Equipment
- Blender
Ingredients
- 2 ripe avocados pit removed and sliced into chunks
- 2-4 tbsp fresh lime juice
- ½ cup fresh cilantro loosely packed
- ¼ – ½ jalapeño pepper see notes
- 1 clove garlic
- 1/4 tsp ground cumin
- ½ – 1 tbsp sweetener of choice (Honey, Agave, Maple, Sugar, etc) optional
- Pinch cayenne optional
- Sea salt to taste
- Freshly ground black pepper to taste
- ¼ – 1 cup water as needed
Instructions
- Add the avocado chunks to the blender
- Add lime juice, cilantro, jalapeño, garlic, cumin, sweetener (if using), cayenne, salt, pepper, and ¼ cup water.
- Blend until smooth and creamy.
- Add more water, a little at a time, until you reach your desired texture.
- Taste and adjust lime, salt, and spice as needed.
- Serve immediately for the best colour and flavour.
- Enjoy!
Notes
- Lime juice: Start with 2 tbsp and build up depending on how tangy you want it.
- Jalapeño: Remove seeds for milder flavor, keep them for heat.
- Sweetener: Coconut sugar adds a subtle depth, but honey, Agave or maple work too.
- Texture tip: Add cilantro at the end for a slightly more textured finish.
- Storage: Keeps in the fridge for up to 2 days. Press plastic wrap directly onto the surface to slow browning, but expect some color change.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
