Avocado Salsa

This avocado salsa skips the chunky guacamole route and goes straight into the blender until smooth. The result is a creamy, pourable sauce that works as a dip, a drizzle, or a topping for almost anything — the recipe itself suggests rice casserole, stuffed vegetables, and chapati roll-ups alongside the obvious chips and crackers.

The soy sauce is the ingredient that sets this apart. It adds a savory, slightly fermented umami depth that you wouldn’t expect in an avocado sauce, and it works. The hot sauce and vinegar add heat and brightness, and the cilantro keeps it tasting fresh.

Water loosens the blended avocado to a pourable consistency — you can adjust the amount depending on whether you want a thicker dip or a thinner drizzle.

Use ripe avocado. An underripe avocado is dense and starchy in texture and won’t blend smooth no matter how long you run the blender.

Kitchen Tips

• Ripe avocado is everything here; it should yield to gentle pressure and have no firm spots
• Add water gradually to control the final consistency
• A squeeze of lime juice (not in the original recipe but a natural addition) helps preserve the bright green color if you’re not serving immediately
• Use tamari instead of soy sauce to keep this gluten-free

Variations

• Add a clove of garlic for a sharper, more pungent flavor
• Thin it further with vegetable broth instead of water for more flavor depth