Sauces · From Adam's kitchen
Serrano Avocado Sauce
A smoky, spicy, creamy sauce made from charred serrano chilies and green onions blended with avocado and yogurt. Spoon it on tacos, eggs, bowls, or fish.
- Makes
- About 2½ cups
- Skill
- Easy
- Prep
- 10 min
- Cook
- 8 min
- Total
- 20 min
Method
Prep the oven
Move the oven rack 2-3 inches from the broiler and set the broiler to high.
Char the chilies (6-8 min)
Coat the chilies and green onions with oil, sprinkle with salt, and broil until they start to char. Safety: serranos are hot. Consider wearing gloves when handling them, and do not touch your eyes. For a milder sauce, remove the seeds after broiling.
Ready whenThe skins are blistered and blackened in spots.
Blend (1-2 min)
Trim the stems, then add everything to the blender and blend until smooth.
Taste and adjust (1 min)
Add more salt, lime, or yogurt to taste.
Make it cheffy
Steam the charred chilies
How
Right after broiling, put the chilies in a bowl and cover it with a plate for 5 minutes. Then peel off the blackened skins.
Why
Steam loosens the skins, so you keep the smoky flavor without bitter, papery bits.
Swaps
- Serrano → jalapeño for less heat.
- Greek yogurt → sour cream.
Make ahead & storage
Make ahead
Best made close to serving.
Storage
Keep in the fridge, with plastic wrap pressed directly on the surface so it stays green.
Macros per serving
Estimate- Calories
- about 45
- Protein
- about 1 g
- Carbs
- about 2 g
- Fat
- about 4 g
Per 2 tbsp, about 19 servings per batch.