Guac-arita Sauce

by Sarah on August 16, 2012 · 7 comments

As I mentioned yesterday, one of my favorite dishes of the Vegetarian Beer Pairing Dinner was Lauren‘s vegan Black Bean, Zucchini, and Sweet Pepper Enchiladas, so when she insisted that I take some home, I could hardly get my Tup-faux-ware out fast enough.But when I ate it on Sunday evening, I had something–in addition to the dollop of Tofutti Sour Cream I also brought home from the party…and the fresh, crisp crudite I added on the side–special to help cool off the enchiladas’ heat. What was it?

Guac-arita Sauce!*

 *Obviously.This smooth avocado sauce is a cross between a basic, cilantro-spiked guacamole and a tangy lime margarita, and is simply the result of me having too many leftovers avocados and limes in my fruit basket.It is really just the latest in the series of avocado-based dressings (of which the original Citrus Avocado Dressing is still my spoon-licking favorite) with a whole lot of lime in the coconut blend.In addition, you add the green onions from the basic dressing, cilantro, and salt to emphasize the guacamole and margarita flavors, respectively.But of course, you and I both know that lime and salt does not a margarita make. (Especially if, like me, you don’t really like a salted rim.)

Where’s the tequila?

Tequila is way to dangerous to keep around–a piece of advice I gave to Sister Smart on her 21st–so why not go straight to the source of the alcoholic libation: the agave plant.

Or, in this case, its sweet nectar.

The Guaca-rita Sauce is fairly thick and brightly tangy. It’s quite a fun, quirky party contribution.Not that I know from personal experience, however, because the night I was going to take it to Book Club I ended up eating all of the Mexican-seasoned carrot and jicama ‘chips’ I dipped into it before they could leave the house.No worries, though, as the sauce is also quite a fantastic dressing for a southwestern-tinged salad, complete with salsa––and (more than a few) chiplets. :)

You could, of course, just drink it.*

*I may or may not speak from personal, “sometimes I just take a spoon or a fork and dip it straight into the dressing jar” experience.But, barring that, you’ll find the lime juice helps it last quite a long while in the fridge…where it only gets tangy-er* over time.

*Yes, I am aware the correct grammar is ‘more tangy.’  I have chosen to ignore that rule.

Guac-arita Sauce

  • 1 cup mashed ripe avocado
  • 1/2 cup fresh lime juice
  • 1/4-1/2 tsp. salt
  • 1/4 cup fresh cilantro
  • 1 Tbsp. agave nectar
  • 1 Tbsp. apple cider vinegar (optional)

Combine all ingredients in a blender or processor.

Blend until creamy.

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{ 7 comments… read them below or add one }

Claire @ Live and Love to Eat August 16, 2012 at 7:56 am

This looks so versatile! I posted about an avocado pesto sauce today – love the creaminess you get with avocados.

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Laura @ Sprint 2 the Table August 16, 2012 at 8:23 am

I would totally add tequila to this! I find the trick to keeping it in the house is to hide it from yourself – out of sight, out of mind! :)

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Laurie @ Love, Laugh, Laurie August 16, 2012 at 9:58 am

Love! So creative and looks so tasty!

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Heather Blackmon @ Better With Veggies August 16, 2012 at 12:26 pm

I love that you took a picture of this in a margarita glass – and it sounds amazing! Cheers! =)

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Brittany @ Delights and Delectables August 16, 2012 at 8:50 pm

Can I come over?? That sauce looks awesome!

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Parita August 21, 2012 at 3:21 pm

How did I just see this sauce?! YUM! I love finding new avocado recipes!

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Candy @ Healthy In Candy Land August 22, 2012 at 7:50 pm

Since a margarita is my favorite adult beverage, and I am completely obsessed with all things cilantro & mexican-ish, I am pretty sure you have elevated your “already-awesome” status to “genius”.
I am so totally trying this.

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