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Tico-style avocado sauce

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Published on Friday, September 1, 2023

By Melissa Pette

Attention this is not guacamole! 

Are you still crazy about the mango loco sauce we fixed last week? Well, today's Tico-style avocado sauce will drive you crazy as well! 

It is perfect to add exquisite flavor to meat, seafood, and even white or red meats.

It's time to craft a sauce that has the taste of guacamole but with a smoother texture. This dip made with avocado is an ideal combination of creaminess, refreshment and spiciness.

It can be used as a dip or a replacement for mayonnaise in sandwiches.

This sauce is very simple to fix, I promise!

So let's go to the kitchen!

The ingredients you will require are:

  • 500 grams of green tomatoes.

  • 6 sweet green peppers.

  • 2 jalapeņo peppers.

  • 1 teaspoon of garlic.

  • 1 teaspoon of salt.

  • 1 white onion.

  • 1/2 teaspoon of baking soda powder.

  • 1 cup of chopped cilantro.

  • 2 large avocados.

  • 1 cup of water.

First, chop the tomato, peppers, cilantro, onion and one avocado.

Save the other avocado to use later.

In a pot, add the tomato, peppers, half the cilantro, half the onion and 1/2 cup of water.

The idea is that the water level does not cover the ingredients.

Add 1/4 teaspoon of baking soda. Boil the ingredients for 10 minutes.

Remove the boiled ingredients and let them cool in a bowl.

In the blender add all the ingredients that we have previously boiled, add salt, onion and cilantro, garlic and the avocado we had earlier saved.

Don't add water.

Blend these ingredients at low speed until you get a very green beautiful spicy avocado sauce.

It's absolutely delicious on vegetables, corn on the cob, baked chicken or any red BBQ meat.

Remember to keep it in the fridge and heat it a little before eating.

Have a Pura Vida weekend!

Find more tasty step-by-step Costa Rican food recipes on 
the AM Costa Rica Food & Good Eating page. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com

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