This recipe is called Roasted Poblano and Avocado Everything Sauce because it’s delicious on everything! An all-around great appetizer, snack, or topping.
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You want this sauce in your life – trust me. I call it Roasted Poblano and Avocado Everything Sauce, well, because it’s delicious on everything. If you read this blog at all, you know that I am a self-admitted taco-holic. To say I eat a lot of tacos is an understatement. This love of tacos leads me to develop a lot of sauces and toppings that accompany all those tacos. This is one such sauce. The thing that’s great about this sauce is that it’s not just a taco topping. It makes a great dip, snack, or appetizer. It’s delicious on grilled chicken, beef, or tofu. This is one of those simple and flavorful recipes that’s great to have on hand if you need to whip something up for a party or just want to spice up an everyday meal with a pop of flavor. And, of course, it’s perfect for tacos.
Fresh is the name of the game when it comes to this sauce. It’s light, vibrant, and it’s got a nice balance of spice and sweetness. Poblanos are probably my favorite variety of pepper. They’re earthy, smokey, and they’ve got a bit of spice. I’ve always got a few poblano plants in the garden. And since it refuses to get cold and fall-like I’ve still got plenty of peppers. And there really is no such thing as ‘too many peppers’. The other ingredients include avocados, lime, cilantro, garlic, and honey.
The key to this sauce is the roasted poblano peppers. Roasting the peppers is super easy. It can be done in the oven or on the grill. Preheat the oven to 400 degrees. Place 2 large poblano peppers on a small folded piece of aluminum foil. Once the oven is heated place the peppers in there and roast for 25 minutes. Turn the peppers over a few times to ensure that all the sides get charred. After 25 minutes or so, remove the peppers. Once they are cool to the touch, take a knife and piece the skin. The skin should peel easily from the peppers. Remove all of that charred outside skin and discard. Discard the seeds and the stems as well.
Now all you need to do is to place everything in the food processor and blend. Cut the roasted poblano peppers into large chunks and throw them in there along with 2 avocados, 1/2 packed cup of fresh cilantro, 2-3 cloves of garlic, 1 Tbsp. honey, the juice of 2 limes, 1/4 tsp. crushed red pepper, a generous pinch of salt, pepper, and 1/2 cup of water. Blend until completely combined. The sauce can be thinned out by adding more water and kept thicker by adding less. You can adjust the salt level to your taste as well as the crushed red pepper.
Feel free to customize this sauce to your liking. You can increase the amount of cilantro or decrease the amount of lime. Add more honey if you feel it’s too spicy. Agave nectar can be substituted for the honey if you’d like to keep it vegan. Adding more water will thin it out and make it a bit ‘creamier’. Play around with it and customize to your liking.
My husband loves to eat this sauce as a dip with chips or crackers. He’s kind of a ‘snacker’ in general so he loves dips and spreads. Basically, if it fits on a cracker he’s all about it. I’m more into full meals so I love to add this sauce to a grilled chicken breast or use it as a spread on a sandwich. Of course, it’s great on tacos, both meaty and vegetarian. It’s also stellar on burgers. As the name suggests, this sauce is delicious on just about everything!
This recipe is called Roasted Poblano and Avocado Everything Sauce because it's delicious on everything! An all-around great appetizer, snack, or topping.
Preheat oven to 400 degrees.
Place 2 poblano peppers on a small folded piece of aluminum foil. Place the peppers in the oven once heated and roast for 25 minutes. Turn the peppers over a few times to ensure the skin is evenly charred.
Once the peppers are charred, remove from oven and let cool. Pierce the skin with a knife and peel the skin from the peppers (once they are cool to the touch). Remove all of the skin and discard along with the seeds and stems.
Cut the roasted poblano peppers into large chunks.
Place the chopped pieces of roasted poblano, 2 avocados, 1/2 packed cup cilantro, the juice of 2 limes, 1 Tbsp. honey, 2-3 cloves garlic, 1/4 tsp. crushed red pepper flakes, a generous pinch of salt, a pinch of pepper, and 1/2 cup water in a food processor.
Blend all of the ingredients until completely combined. Add more water if you would like to thin it out.
Adjust the salt levels and spice levels to your liking.
Serve as a dip, appetizer, spread, or topping.
Replace the honey with agave nectar if you would like to keep sauce vegan.
Poblano peppers can be roasted on the grill as well as in the oven.