Description
This avocado jalapeño yogurt sauce is perfect for drizzling on tacos or dolloping onto burrito bowls. It can be eaten as a dip as well! Adds the perfect amount of creamy brightness to your Mexican-inspired dishes.
Equipment
Ingredients
Units
Scale
- 2 jalapeño peppers (seeds and stems removed for a mild sauce, keep some seeds and ribs if you like it spicy)
- 1 cup packed fresh cilantro
- 2 cloves garlic
- Juice of 1 lime
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 1/4 tsp coriander
- 1/2 tsp cumin
- Salt & pepper to taste
- 1–2 tablespoons water (optional)
Instructions
- Cut the stems off the jalapeños, then slice in half length-wise. For a mild sauce, remove the ribs and seeds from the jalapeño. For a spicier sauce, keep some of the ribs and seeds.
- Add all ingredients to a blender, except for salt, pepper, and water. Blend until smooth. Add salt and pepper to taste. For a thicker sauce, do not add water. For a thinner sauce, add 1-3 tbsp of water, depending on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 85
- Sugar: 2.9 g
- Sodium: 405 mg
- Fat: 6.1 g
- Carbohydrates: 6.8 g
- Protein: 2.7 g
- Cholesterol: 3.1 mg