CookEat Recipe
Creamy Avocado and Tomato Sauce
A smooth avocado sauce with a small amount of tomato, red onion, lemon and oregano. Makes about 600 g, ten portions for spooning over tacos or grilled vegetables.
Method
Steps
Step 1
Allow 20 minutes active preparation. Wash the produce. Halve ripe Hass avocados, remove stones and skins and weigh 450 g flesh. Peel and finely chop 30 g red onion. Seed the tomato and weigh 60 g firm flesh; dice and drain in a sieve for 5 minutes.
Step 2
For the lemon, use 20 g freshly squeezed, strained juice, without rind or seeds. Blend the onion, lemon juice, vinegar, measured water and dried oregano to a fine mixture in a small food processor.
Step 3
Add the avocado and drained tomato and blend briefly, scraping the sides as needed. Drizzle in the tablespoon of olive oil and process just until smooth. The avocado supplies the thickness; do not dilute further.
Step 4
Transfer to a bowl and serve immediately. The estimated yield is 600 g, about 60 g per person. For a short wait, cover the surface directly and refrigerate; use on the day it is made.
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