1teaspoonkosher saltI use Diamond crystals kosher salt
½teaspoonfreshly ground black pepper
Water to thin
Instructions
Cut the avocados in half, remove the pits and scoop out the flesh into a food processor or high powdered blender.
Roll the limes between you hand and counter to release the juice. Zest first then cut in half and juice. I go with half a lime per avocado. I like this sauce to be on the limier side so I usually go with 2 limes for 3 avocados.
Add in the remaining ingredients except water and puree until smooth. Taste and add more salt, pepper or lime juice if you like.
If you want a thinner sauce add water a teaspoon at a time until you reach desired consistency. Scrape out of the food processor or blender into a serving bowl. Garnish with cilantro. Serve as is or chill before serving. Tastes great both chilled and at room temperature.
Keep leftover sauce in an airtight container in the refrigerator. Will last a few weeks kept very airtight and cold.
Notes
I don't have any suggestions on substitutions other than making this non-dairy. Use a good airtight container to keep it fresh for longer in your refrigerator.