Low-carb sauce with avocado a la guacamole

1. Take the butter out of the refrigerator and let it soften at room temperature. Wash and dry the greens and vegetables.

2. Ripe avocado (one medium-sized piece) to get rid of the skin and bones, cut into cubes.

3. Squeeze the juice out of lime or lemon (lime usually requires 1 piece, and lemon - half)

4. Finely chop the green onion and cilantro (parsley).

5. Put everything in a blender bowl and grind-mix to a more or less homogeneous mass with small pieces of greens (usually it takes only a minute, but if the avocado is not ripe enough, it will take longer to beat).

6. Add soft butter to the mixture. Instead, you can use cold-pressed olive oil, avocado oil, ginger, ghee ghee or refined coconut oil (odorless). With butter, the sauce turns out to be thicker, creamy and tender, and with liquid vegetable it is better suited for dressing in salads).

7. Add salt to the sauce to taste.

8. Remove the hot pepper from the tail and seeds and finely chop.

9. Hot pepper can be of different burning intensity, therefore it should be added at the very end, and not all at once, but in small portions. After each addition and mixing, it is better to try the mixture to control and, if necessary, adjust the sharpness of the finished sauce. If not only the taste of the dish is important to you, but also the aesthetics, keep in mind that red pepper crushed in puree together with avocado and herbs can give an unappetizing brown color. To prevent this, it is better to beat the green pods thoroughly, and the bright scarlet ones are just finely chopped and mixed with the finished sauce, then everything will be beautiful. However, it does not affect the taste.

10. The sauce is ready, you can eat. It should be stored in the refrigerator in a closed jar.

You can supplement the recipe with mustard without sugar, use not one oil, but a combination of different ones, add spices and spices to your taste.