3 small to 4 hass avocados pitted ripe (do not discard the pits)
2 tablespoons hot sauce
1 tablespoon juice of lemon freshly squeezed
1 tablespoon salt
2 tablespoons serrano peppers chopped
0.5 tablespoon sugar
1 tablespoon vinegar white
1 tablespoon worcestershire sauce
2 tablespoons mustard yellow
0.5 cup onions yellow chopped
10 servings empanadas for serving
10 servings empanadas for serving
Equipment
bowl
immersion blender
Directions
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.
