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Tortilla chip dipped into white bowl of poblano avocado sauce.
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5 from 6 votes

Poblano Avocado Sauce

This Poblano Avocado Sauce is a great flavorful dip for chips or topping for tacos! It's made with roasted poblanos, cilantro and lime juice.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: roasted poblano sauce, avocado dip, avocado poblano dip
Servings: 20
Calories: 6kcal
Author: Christine Rooney

Equipment

Ingredients

  • 2 large poblano peppers
  • 3 ripe avocados
  • 2 cloves garlic
  • ½ packed cup cilantro fresh
  • 2 tsp. agave syrup can use brown rice syrup, maple syrup, or honey
  • ⅛ tsp. red pepper flakes optional
  • ¼ cup lime juice equals 2-3 limes
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
US Customary - Metric

Instructions

To Grill The Peppers:

  • Heat a charcoal grill or gas grill to 450-500 degrees Fahrenheit.
  • Place 2 large poblano peppers directly over the heat.
  • Roast the peppers for 3 minutes on the first side and then flip and rotate the peppers. Repeat this process until all side of the poblanos are evenly charred (this process takes about 12 minutes).
  • Remove the peppers from the grill and allow to cool to the touch.

To Roast The Peppers In The Oven:

  • Heat oven to 400 degrees Fahrenheit.
  • Place 2 large poblano peppers on a folded piece of aluminum foil. Place the peppers on the foil in the oven and roast for 22-25 minutes. Turn the peppers over a few times to ensure that all the sides get charred. After 25 minutes or so, remove the peppers from the oven.
  • Once the peppers are charred (either from the grill or the oven), remove from the heat and let cool. Remove the stems and pierce the skins with a knife. Peel the skin from the peppers and discard. Discard the seeds and membranes as well.
  • Cut the roasted poblano peppers into large chunks.
  • Peel 2 cloves of garlic and cut into chunks.
  • Squeeze ¼ cup of fresh lime juice (yields 2-3 limes).
  • Roughly chop a heaping ½ cup of fresh cilantro.
  • Cut 3 large ripe avocadoes in half, remove the seeds, and discard.
  • Scoop the avocado into a food processor. Add the roasted poblano chunks, garlic, cilantro, 2 tsp. agave syrup, ⅛ tsp. red pepper flakes, ¼ tsp. kosher salt, and ⅛ tsp. pepper. Pulse all of these ingredients until combined.
  • Pour ¼ cup lime juice into the food process or and continue to pulse until the mixture is creamy, but not runny.
  • To Serve: Serve as a dip with tortilla chips, as a topping for tacos, or as as spread for sandwiches or burgers.

Video

Notes

This recipe has been altered since it was first published.
Feel free to add more agave syrup if avocado sauce is too spicy.
Extra lime juice may be added to thin out the avocado sauce if needed.
See copy above for more suggestions and substitutions.

Nutrition

Serving: 1Tbsp. | Calories: 6kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 14mg | Calcium: 3mg | Iron: 0.1mg