Creamy Peruvian Chile Sauce

1. 1

   In a medium saucepan, heat 1 tablespoon of the oil.

2. 2

   Add the jalapenos, serrano, onion and garlic and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes.

3. 3

   Add the water and bring to a boil.

4. 4

   Cook over moderate heat until the vegetables are tender and the water is reduced by half, about 5 minutes.

5. 5

   Transfer the mixture to a blender and puree until smooth.

6. 6

   Add the avocado and puree until smooth.

7. 7

   With the machine on, add the remaining 3 tablespoons of oil and puree until creamy.

8. 8

   Add the lime juice and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.