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Categories:
fresh cilantro canola oil yellow onions green bell peppers hot sauce yellow mustard serrano peppers garlic freshly squeezed lemon juice salt white vinegar Worcestershire sauce sugar avocados
Viewed: 24 - Published at: 8 years agoIngredients
- 1/2 cup chopped fresh cilantro
- 1/2 cup canola oil
- 1/2 cup chopped yellow onions
- 1/2 cup chopped green bell peppers
- 2 tablespoons hot sauce
- 2 tablespoons yellow mustard
- 2 tablespoons chopped serrano peppers
- 1 tablespoon chopped garlic
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon sugar
- 3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
- Empanadas, for serving
Method
- Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky.
- In a separate bowl, mash the avocados.
- Add to the sauce and gently combine the ingredients well.
- Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
- Photograph by Quentin Curtis Bacon
