This Cilantro Avocado Sauce is smooth, creamy and fresh with just a hint of spice.
1/3cupcilantro, lightly packed
1/2cupmilk, (see note 1)
Prep Ingredients: Cut the jalapeno in half, cut off the stem and remove the seeds. Cut the avocado in half and carefully remove the pit. Then scoop out the avocado from the peel using a spoon. Remove the cilantro leaves from the stems. If you don't mind the tiniest bit of texture, there is no need to remove the cilantro stems. They taste just as good and the leaves!
Blend: Put all ingredients in a small food processor, a blender or a bullet and blend until smooth.
Enjoy: Enjoy immediately or store in a sealed container in the fridge for up to 2-3 days.
Note 1 - Milk: Use whatever unsweetened milk you prefer. I have made this sauce with standard 2% cow's milk and plain unsweetened almond milk. Both worked great!