So finally I thought it would be great to put my new gluten free tortillas (really good by the way) to good use and make a creamy enchilada casserole for dinner. The issue is I don’t like red enchilada sauce, only green. The other issue? Not a single store in my town carries green enchilada sauce or any of the ingredients used to make it.
What’s a girl to do? Grab a jar of pickled jalapeños and combine them with my almost over-ripe avocados and make my own tasty sauce!
What I did plan on was having a tasty sauce for dinner. What I didn’t count on was how versatile this sauce would be.
Things I’ve used it for so far:
- Enchilada sauce for an enchilada casserole.
- Enchilada sauce for a single serve enchilada (pictured).
- Sauce for turkey chili loaded sweet potato fries.
- Sauce for plain old sweet potato fries.
- Topping for a southwest egg white scramble (pictured).
- Dip for pretzels.
- Salad dressing.
So yeah, pretty much everything you might like something spicy and creamy on. In fact this week I’m going to try it on some broiled cod. Another thing I love about this recipe is you can make this as mild or spicy as you like. This recipe calls for you to use the jalapeño juice, so if you don’t want it too spicy you can substitute more lime or lemon juice, or white vinegar to make it easier to blend. You could probably use some water, too. Or, instead of using jalapeños, you could use a can of diced green chili’s, although you would probably also have to add more liquid, as they tend to not be too liquidy.
Versatile Creamy Avocado and Jalapeño Sauce
Prep time: 10 minutes
- 1 Avocado, peeled and pitted
- 1 clove garlic
- A handful of cilantro (to taste), with stems is okay
- 2 green onions, cleaned and trimmed
- Pickled jalapeños, to taste
- 2 tablespoons of lime or lemon juice
- 2 teaspoons of oil of your choice
- 1 tablespoon white vinegar
- Salt and pepper to taste
- Throw everything in a blender.
- Blend until smooth.
- Put on absolutely anything and everything you want.