| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- Recipe courtesy of Pica Pica, LLC
- 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.
- Recipe courtesy of Pica Pica, LLC
Reviews
Love this so much.
This had just enough heat but tons of flavor. It’s a perfect combo between guacamole and a tangy salsa.