Prep Time: 15 minutes | Total Time: 15 minutes
Key Takeaways:
- Rich, velvety Avocado Serrano Cream Sauce perfect for tacos, salads, and dips
- Made with fresh avocados and serrano peppers for authentic flavor
- Easily adjustable heat level for spicy or mild preferences
- Stores well for up to 3 days when properly sealed
Why You’ll Love This Sauce
Looking for the perfect sauce to elevate your tacos, enchiladas, or salads? This creamy avocado serrano sauce combines rich avocado with spicy serrano peppers for a versatile condiment that adds both heat and smoothness to any dish. If you enjoy creamy sauces, you’ll find this fits perfectly into your collection of dairy-based condiments.
Nutrition Information (per 1/4 cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 11g |
| Carbs | 6g |
| Protein | 2g |
| Fiber | 4g |
| Sodium | 180mg |
What You’ll Need
Ingredients
| Item | Amount |
|---|---|
| Ripe avocados | 2 medium |
| Serrano peppers | 1-2 fresh |
| Sour cream | 1/2 cup |
| Fresh cilantro | 1/2 cup, packed |
| Lime juice | 2 tablespoons |
| Garlic | 2 cloves |
| Salt | 1 teaspoon |
| Water | 2-4 tablespoons |
Equipment
- Food processor or blender
- Sharp knife (a chef’s knife works best)
- Cutting board (plastic or wood)
- Measuring cups (both dry and liquid measures)
- Measuring spoons
- Citrus juicer or reamer
- Rubber spatula
- Small spoon for avocado scooping
- Storage container with airtight lid
- Disposable gloves
- Small bowls for prepped ingredients
- Clean kitchen towel or paper towels
Ingredient Substitutions
- Greek yogurt can replace sour cream for a lighter version
- Jalapeños can substitute for serranos (about half the heat level)
- Lemon juice can replace lime juice (use same amount)
- Garlic powder (1/2 teaspoon) can replace fresh garlic
- Store-bought lime juice can work (fresh preferred)
Detailed Step-by-Step Instructions for Beginners
Before You Start (5 minutes)
- Gather Your Workspace:
- Clear and clean your counter space
- Place a damp paper towel under your cutting board to prevent slipping
- Set up a trash bowl for scraps
- Position your food processor near an outlet
- Check Your Ingredients:
- Test avocados: they should yield slightly when gently squeezed
- Look over serranos: should be bright green without soft spots
- Check cilantro: leaves should be fresh and green, not wilted
- Bring sour cream to room temperature for easier blending
- Safety Setup:
- Put on disposable gloves
- Keep hands away from face while handling peppers
- Have soap ready for hand washing after pepper handling
- Keep paper towels within reach
Ingredient Preparation (10 minutes)
- Prepare the Serrano Peppers:
- Rinse peppers under cool water
- Pat completely dry with paper towels
- Place pepper on cutting board
- Cut off stem end
- Slice pepper in half lengthwise (from tip to stem end)
- For less heat: use spoon to scrape out seeds and white membrane
- Chop into rough 1/4-inch pieces
- Place in small bowl
- Wash knife and board thoroughly after handling peppers
- Prepare the Avocados:
- Rinse avocados and dry completely
- Cut around the middle lengthwise, rotating the avocado
- Twist halves to separate
- To remove pit: gently tap knife into pit, twist, and lift out
- Score flesh in a grid pattern without cutting through skin
- Use spoon to scoop flesh into food processor
- Check for any brown spots and remove them
- Prepare Other Ingredients:
- Garlic:
- Separate cloves from head
- Place flat side of knife on clove
- Press firmly to crush and remove skin
- Roughly chop
- Place in small bowl
- Cilantro:
- Rinse thoroughly in cool water
- Shake off excess water
- Pat dry with paper towels
- Cut off bottom stems (keep leafy stems)
- Roughly chop leaves and tender stems
- Measure packed into measuring cup
- Place in small bowl
- Lime:
- Roll lime on counter to soften
- Cut in half across the middle
- Using juicer, squeeze each half
- Measure 2 tablespoons
- Remove any seeds
- Garlic:
Blending the Avocado Serrano Cream Sauce (5 minutes)
- Initial Blend:
- Attach blade to food processor
- Add avocado flesh
- Add 1 serrano pepper (start with less, can add more)
- Add sour cream
- Add prepared cilantro
- Add measured lime juice
- Add chopped garlic
- Add 1/2 teaspoon salt (reserve rest for adjusting)
- DO NOT add water yet
- Processing Steps:
- Pulse 5-6 times to roughly chop
- Scrape down sides with rubber spatula
- Replace lid
- Process on low for 30 seconds
- Scrape sides again
- Process on high for 1 minute until smooth
- Adjusting Consistency:
- Check thickness – should slowly drip off spoon
- Add water 1 tablespoon at a time
- Process 10 seconds after each addition
- Continue until desired consistency reached
- Final Adjustments:
- Taste with clean spoon
- Need more heat? Add remaining serrano
- Need more salt? Add 1/4 teaspoon at a time
- Need more tang? Add more lime juice
- Process 30 seconds after each addition
- Let sit 5 minutes for flavors to meld
- Taste again and make final adjustments
Troubleshooting Your Avocado Serrano Cream Sauce
- Too thick? Add water 1 tablespoon at a time, process 10 seconds
- Too spicy? Add more sour cream (2 tablespoons) or avocado (1/2)
- Too bland? Add salt 1/4 teaspoon at a time or more serrano
- Browning? Press plastic wrap directly on surface of the Avocado Serrano Cream Sauce, removing air bubbles
- Not smooth enough? Process longer, up to 2 minutes
- Too garlicky? Balance with more lime juice and salt
Variations of Avocado Serrano Cream Sauce
- Extra Creamy: Add 2 tablespoons olive oil while blending
- Tangy: Add 1 tablespoon apple cider vinegar
- Smoky: Add 1/2 teaspoon ground cumin
- Herby: Add 2 tablespoons fresh oregano or parsley
- Mild: Remove all seeds from peppers
- Extra Spicy: Add an extra serrano with seeds
- Ranch-Style: Mix in 1 teaspoon of dried dill and 1/2 teaspoon onion powder for a flavor similar to my Simple Poblano Ranch Sauce
Storage & Reheating Avocado Serrano Cream Sauce
- Transfer to airtight container
- Press plastic wrap directly on sauce surface
- Seal container tightly
- Store in refrigerator (40°F or below)
- Keeps 2-3 days when properly stored
- Do not freeze (affects texture)
- Before using:
- Let sit 10 minutes at room temperature
- Stir well with spoon
- Add splash of lime juice to refresh
- Check for any discoloration
Safety Notes & Tips
- Always wear gloves when handling hot peppers
- Wash hands thoroughly after handling peppers
- Avoid touching face, especially eyes
- Use ripe but firm avocados
- Keep sauce refrigerated
- Discard if you notice:
- Any mold
- Off smells
- Significant darkening
- Separation that won’t remix
- Label container with:
- Date made
- Use-by date (3 days from making)
Perfect pairings: This sauce works wonderfully with fish tacos, chicken enchiladas, roasted vegetables, or as a dip for fresh vegetables. It’s also excellent drizzled over seafood dishes like my Langostino Mushroom dish. Start with a small amount and add more as needed – the flavors develop over time!
