sauce

Fries with Garlic Aioli

This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #MyMcCainPotatoes #CollectiveBias

Fries with Garlic Aioli is winning game day snack time with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries.

This time of year is crazy busy in my household between holiday gatherings, Birthday parties, end of year school functions and game day hang outs with friends. Of course, I love hosting our game day events and one of my go-to spreads are fries with dips. So simple, so delicious and there is something for everyone. One of my favorite fry and dip pairings happens to be McCain Seasoned Curly Fries Seasoned Potato Fries with a homemade aioli. McCain® products are great for dipping and can be found at your local Walmart in the freezer section.

You can get $1.50 off when you purchase 2 participating McCain products at Walmart. You can submit your rebate & learn more details HERE.

Valid until 5/31/19

McCain Foods is the world’s largest manufacturer of frozen potato products established in Canada and is on the path to be a household name here in the United States. Let McCain products help you easily create a tasty game day spread with the variety of fries all made with real potatoes with crispy exteriors for a satisfying crunch with every bite. Also try McCain® Smiles® Mashed Potato Shapes for super fun shapes that both kids and grow ups will enjoy.

Hosting Game Day Tips

Hosting game day doesn’t have to be stressful. Here are my TOP 5 TIPS to make hosting a snap.

Use disposable plates, napkins, utensils and cups for easy clean up.
Have plenty of drinks and keep them cold so remember extra ice.
Finger foods will help you win big with your guests and give you easy party prep and cleanup.
Make sure the game viewing area is comfortable and has plenty of seating.
Are kids attending? Make sure there are snacks and drinks that are kid friendly. Also, set up a safe play area for the kids to run and jump.

Fries with Garlic Aioli

Garlic Aioli may sound a little fancy but is quite easy to throw together and adds so much flavor to McCain Seasoned Curly Fries Seasoned Potato Fries or any other McCain fries. You start by roasting a bulb of garlic in the oven with just a little olive oil. The garlic becomes soft so you can easily squeeze the garlic out of the cloves to add to a little mayonnaise, lemon juice and more olive oil to create a yummy dip.

More Dips

Make all your guests happy with a variety of dipping sauces. You can quickly toss together these other sauces for your fun party spread.

Mix equal parts of your favorite tangy BBQ sauce with mayonnaise that is perfect for dunking fries.
Honey Mustard is always a crowd pleaser made with equal parts honey, mayonnaise and Dijon mustard.
Spice things up with a touch of sriracha in mayonnaise for those hot sauce fans.
Add the classics: ketchup, mustard and ranch.

Fries with Garlic Aioli

Fries with Garlic Aioli is winning game day snack with a delicious dip made with mayo, roasted garlic cloves and lemon juice that goes perfect with McCain® Seasoned Curly Fries Seasoned Potato Fries.

Course snacks

Keyword aioli, fries, sauces, snacks

Prep Time 5 minutes

Cook Time 22 minutes

Roasting Garlic 40 minutes

Total Time 27 minutes

Servings 9 servings

Author Amber

Ingredients

Fries with Garlic Aioli

26 ounces McCain® Seasoned Curly Fries Seasoned Potato Fries

Roasted Garlic

1 garlic bulb
olive oil

Garlic Aioli

2 roasted garlic cloves
1/4 teaspoon salt
1/2 cup mayonnaise
2 Tablespoons olive oil
1 Tablespoon lemon juice fresh

Instructions

Roasted Garlic

Heat oven to 400 degrees.
Cut the top off a head of garlic to expose the cloves slightly. Drizzle with olive oil and wrap in foil.
Roast for 40 minutes and remove from oven to cool.

Garlic Aioli

Squeeze the garlic out of two roasted garlic cloves and mash in small bowl using a fork.
Add 1/4 teaspoon salt, 2 Tablespoons olive oil and 1 Tablespoon fresh lemon juice. Mash together well and then stir in the mayo.
Store in refrigerator until ready to serve.

Fries with Garlic Aioli

Cook your McCain® Seasoned Curly Fries Seasoned Potato Fries according to instructions on the bag. I cooked mine in the oven at 425 degrees for a total of 22 minutes.
Serve with Garlic Aioli.

What’s your favorite dip to pair with McCain Seasoned Curly Fries Seasoned Potato Fries? Let me know in the comments below!

19 Amazing Salad Dressing Recipes

Summer time has hit and salads are on the menu! I have 19 Amazing Salad Dressing Recipes that you must try this season to take a simple salad from meh to WOW.

Homemade Ranch Dressing from Salt & Lavender because a classic is always a good idea.

Homemade Tomato Vinaigrette from The Cincy Shopper is perfect for your garden supplies you with an abundance of tomatoes this summer.

Chunky Blue Cheese Dressing from Culinary Ginger perfect for dipping or drizzled over salads.

Basil and Lemon Vinaigrette Dressing is a simple, gluten-free, dairy free dressing from Evolving Table.

Vegan Cilantro and Cayenne Tahini Sauce might just become your next go-to sauce for.. well… everything from Foodal.

Easy Homemade Greek Dressing from Peas and Crayons is beautiful and delicious. Go ahead and ditch the store bought.

More Amazing Salad Dressing Recipes

Honey Mustard Ginger Salad Dressing from Natalie’s Happy Health.

Homemade Balsamic Vinaigrette from To Simply Inspire.

Creamy Maple Curry Salad Dressing from Delicious on a Dime.

Avocado “Bomb” Sauce from here at Simply Made Recipes.

Citrus Vinaigrette Dressing from Low Carb Maven.

Joy Filled Eats shows us How to Make Caesar Salad with 4 Ingredients.

Mojito Salad Dressing from It is a Keeper.

Thousand Island Dressing from Thyme & Joy.

Creamy Honey Lime Salad Dressing from Syrup and Biscuits.

Strawberry Vinaigrette from Mom Foodie.

Keto Russian Dressing from Peace. Love and Low Carb.

Poppy Seed Salad Dressing from here at Simply Made Recipes.

Homemade Antipasto Dressing from Bunny’s Warm Oven.

There you have it! 19 Amazing Salad Dressing Recipes are up for grabs. I just want to know, which one will you start with?

Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

Poppy seed dressing is one of my favorites. This particular one has a mayonnaise base making it really creamy and tastes oh so delicious on so many foods. Pour over a seasonal salad, drizzle a bit in a wrap of turkey, lettuce, veggies folded in a tortilla or even use as a dip for chicken tenders.

Try this Summer Salad that we made for our “When Life Gives You Lemons” dinner party:

Blueberries
Sliced strawberries
Feta cheese
Almonds
Spring mix lettuce
Grilled chicken
Creamy Poppy Seed Dressing

Creamy Poppy Seed Salad Dressing

Creamy Poppy Seed Salad Dressing is made with mayonnaise, poppy seeds, apple cider vinegar and sugar for a really easy salad dressing ready in under 5 minutes.

3/4 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar
2 tablespoons poppy seeds

In a small bowl, whisk all ingredients together.
Drizzle over salad, in a sandwich wrap or use as a dip.
Store in fridge.

What will you use this Creamy Poppy Seed Dressing recipe for? Let me know in the comments below.

Crockpot Cincinnati Style Chili

Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

When I first moved to Cincinnati a few years back everyone raved about the chili here. It took me awhile to get the courage to try out a Cincinnati Style Chili because it is different than what us West Coast people are used to but it is delicious.

There are a few things that make Cincinnati Style Chili special. The first thing you will notice is the obvious serving over spaghetti with a huge pile of shredded cheddar cheese on top. The next is the chili itself. You get a lot of cinnamon and cocoa flavors and the chili, although very meaty, has more of a sauce consistency in comparison to a chunky Texas style chili.

To get the consistency correct, you do not want to brown the meat before placing into the crockpot. Chop the onion and place in crockpot and break up the meat inside your slow cooker. Add the rest of your ingredients and let cook on low all day.

We are creating a “5 way” today. This is how a popular chili joint here in Cincinnati does it and you can opt out on any step to build it the way you like. I am not a raw onion fan so I leave the onion off.

Start with a heaping portion of cooked spaghetti. Place a couple ladles worth of chili on top. Sprinkle with chopped raw onion, then drained canned kidney beans.

Now for the cheese! Cincinnati Style Chili is not complete without the shredded cheddar cheese. Place a large portion on cheese on top and you are ready to eat. Hot sauce and oyster crackers are also a nice addition and traditionally served with chili here in Cincinnati.

Crockpot Cincinnati Style Chili

Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.

Yields: feeds 6

Cincinnati Style Chili
2 pounds ground beef
3 cups water
1 white onion
16 ounces tomato sauce
.5 teaspoon red pepper
1 teaspoon cumin
2 tablespoons chili powder
3 tablespoons cocoa powder
4 garlic cloves, minced
2 tablespoons vinegar
1 bay leaf
.5 teaspoon cinnamon
1.5 teaspoon salt
Serve with
1 pound spaghetti
1 onion
15 ounce can kidney beans
4 cups shredded cheddar cheese
oyster cracker (optional)
hot sauce (optional)

Chop one onion and place into crockpot with the ground beef.
Break up the ground beef and add tomato sauce, red pepper, cumin, chili powder, cocoa powder, minced garlic cloves, vinegar, salt, cinnamon and a bay leaf.
Slow cook on low 6-8 hours and remove bay leaf.
Cook spaghetti according to box instructions.
Chop the other onion and drain your kidney beans.
Stack your "5 way" with spaghetti, chili, onion, kidney beans and a pile of cheese.
Serve with oyster crackers and a dash of hot sauce.

Preparation time: 10 minutes
Cook time: 6-8 hours

Fried Cornmeal Pickle Spears

Fried Cornmeal Pickle Spears made with dill pickles coated in buttermilk, flour, cornmeal and seasonings dipped into a yummy fry sauce.

Those Fried Pickle Burgers from a few weeks back have me craving fried pickles so I just had to make a delicious appetizer! In my opinion the best fried pickles, are nice and crispy on the outside and come paired with a spicy sauce for dipping. I am a big sauce gal. I like dipping everything. You are going to love this sauce! It is a recipe you will use again and again for lot’s of different foods like fries, fried onions or even on top of a burger and used as a sandwich spread.

There is one big secret for perfect fried pickles: make sure your oil temperature is right at 375 degrees. You will need a thermometer to do this. Also, the pickles do not take long to cook so keep a close eye on them while frying.

Fried Cornmeal Pickle Spears

Fried Pickles
.5 cup buttermilk
16 ounce jar dill pickle spears
1.5 cups cornmeal
.5 cups flour
1 teaspoons salt
1 teaspoon cayenne
oil for frying
Sauce
.5 cup mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons ketchup
2 tablespoons hot sauce

On the stove top, add about 1 inch of oil to a large pan. You can use oil of choice. I have used vegetable and peanut oil and both work well. You will need a thermometer to make sure the oil is at 375 degrees.
In a small bowl, mix all the sauce ingredients together and set to the side while the oil is heating up.
Drain the pickle slices. Pat dry.
Grab 2 bowls. Add the buttermilk and eggs in bowl #1. Add cornmeal, cayenne, pepper and flour in bowl #2.
Each pickle needs to be dipped in bowl #1 and then coated in bowl #2. Set coated pickles on a large plate. Repeat process until all the pickles are coated.
In small batches, add the coated pickles to the pan with oil at 375 degrees. Cook around 2 minutes or until golden brown flipping half way through. Remove from oil and place on paper towels. Repeat until pickles are all fried.
Dip fried pickles in sauce ad enjoy!

Tzatziki Sauce

Tzatziki Sauce is a multi purpose sauce for Greek dishes with cucumber, garlic, lemon, fresh dill and Greek yogurt. I love the combination of fresh ingredients and creamy base that makes this sauce a must have recipe!

There is a great little Farmer’s Market here in downtown Cincinnati that has the most addicting gyros. We drive downtown, pay for parking and deal with large crowds just for these gyros. I crave them constantly. This recipe was inspired by their tzatziki sauce with the cool cucumber flavor and fresh taste.

The sauce is really simple to make. All you need is a food processor, cutting board, knife and measuring cups. Blend your sliced cucumber with some salt before adding the other ingredients so the cucumber flavor is consistent. Salt has a way of thinning out sauces so it is important to add it in to start with the cucumber. Once you add the Greek yogurt and other ingredients, it makes a nice creamy sauce that is ready to go in just a few minutes.

This particular tzatziki sauce is on the thinner side as far as sauce goes. What do you do if you want a really thick sauce? There are some options. You can finely chop your cucumber and squeeze the excess water from it and opt out of the food processor to just whisk the ingredients together. I don’t like this way personally because you have chunks of cucumber, instead of having the flavor all through the sauce. Still tastes amazing this way though! You can also strain your yogurt. For starters, use the Greek yogurt over other types of yogurt because it is already thicker. You will then strain the yogurt using a coffee filter to get out the moisture. This can take some time and overnight straining is ideal. A third option for thicker sauce is some sort of thickening agent, such as a gelatin.

How long does tzatziki sauce stay good for? Go with the date of expiration of your yogurt but is best consumed immediately because the longer it sits, the thinner it will become. If you use a thickening method, you are safe to eat until yogurt expiration. However, this sauce really tastes best when consumed immediately after making.

Try the Lamb and Feta Nacho recipe for your tzatziki sauce.

Tzatziki Sauce

3 cups Greek plain yogurt
1 tablespoon freshly chopped dill
2 teaspoon salt
1 large cucumber
1 teaspoon pepper
3 tablespoons lemon juice
1 large garlic clove, minced

Grab ingredients, food processor, garlic press, knife, cutting board, measuring cups and storage container for sauce.
Slice your cucumber and put into the food processor. Ad 1 teaspoon salt. Blend for one minute.
Add 1 tablespoons fresh chopped dill, 1 more tablespoon salt, 1 tablespoon pepper, 3 tablespoons lemon juice, 3 cups Greek yogurt and mince 1 garlic clove. Blend 30 seconds.
Pour into a storage container. Expires at yogurt expiration date.
Put on your gyros, greek nachos, salads, use as a dip, on burgers or whatever else you can think of.

Pint his recipe for later:

Creamy Avocado Bomb Sauce

Creamy Avocado Bomb Sauce is a dressing, sauce, dip all in one. The original Avocado Bomb Sauce recipe from here at Simply Made Recipes has been a huge hit and we wanted to create a spin off recipe for you all. Creamy Avocado Bomb Sauce is spicy, packed with fresh cilantro and garlic and has a nice creamy base.

Why do we love this recipe?

You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. Our favorite use for Creamy Avocado Bomb Sauce is on top of ground turkey tacos made with ground turkey, cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing.

Creamy Avocado Bomb Sauce can be stored in the refrigerator in a sealed container for around 5 days.

Creamy Avocado Bomb Sauce

1 avocado
1/2 cup plain greek yogurt
1/2 jalapeno
3 garlic cloves
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt

Gather ingredients, food processor, sealable container, knife, and cutting board.
Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
Cut lime and avocado in halves. Remove the avocado seed.
Scoop the avocado from its shell in put into the food processor.
Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
Squeeze 1/2 lime into mix. Blend for 3 minutes.
Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
Blend another 1-2 minutes.
Pour into a container and eat up!

Pancakes with Strawberry Sauce

Pancakes with Strawberry Sauce with the recipe for our Perfect Pancakes made from applesauce with a fresh strawberry syrup drizzled over top. A dab of cool whip and you have a perfect start to the morning.

My grandmother would always strain the strawberry sauce to remove the strawberry chunks so you would be left with a nice, consistent syrup. I prefer to leave the strawberry chunks in but you can do either way. Children can be strange about things like a chunk of strawberry and if you have kids, you know this already so strain or not to strain is completely up to. Tastes great, regardless and the flavor is all there. You may also add some red food coloring to brighten up the sauce. Personally, I have chosen to not let my kids eat red dye and its not necessary but does make the color vibrant and bright.

Pancakes with Strawberry Sauce

Pancakes
2 cups flour
5 teaspoons baking powder
4 tablespoons sugar
1 teaspoon salt
2 eggs
.5 cup applesauce
1.5 cups milk
1 teaspoon lemon juice
Strawberry Sauce
2 cups fresh strawberries sliced (you can also use frozen)
2 tablespoons cornstarch
.5 cups granulated sugar
2 tablespoons water

Gather ingredients, electric skillet, bowl, kitchen utensils, measuring cups, pan, potato masher, whisk and cooking spray.
Preheat skillet to 350 degrees.
Add all pancake ingredients in large bowl and whisk until well blended.
Spray the skillet with the cooking spray and add pancake mixture. This mix will make 10-12 pancakes.
Let cook until pancakes begin bubbling on top and are slightly brown on the bottom, approximately 3 minutes. This means it is time to flip.
Cook on 2-3 minutes on other side and remove from heat.
While the pancakes are cooking, begin the strawberry sauce.
Wash and slice strawberries.
Place the pan on a medium heat, add the sliced strawberries with .5 cup sugar.
Using a potato masher, squish the strawberries down to release the strawberry juices.
On the side, mix 2 tablespoons cornstarch and 2 tablespoons water together, then add to pan.
Let sauce simmer until thickened and remove from heat. At this point you can choose to strain the strawberry sauce or not. I keep the chunks in.
Assemble a stack of pancakes and pour strawberry sauce on top with a bit of cool whip if you choose.

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

Grilled Beef and Broccoli Bowls

Rice bowls are a big deal in our family, especially these Grilled Beef and Broccoli Bowls with a homemade teriyaki sauce. So easy to make, just throw some rice in the rice cooker or on the stove top and mix together a simple teriyaki sauce with the perfect saltiness and a hint of ginger and garlic. During the summer, we use our grill for everything. Actually, this is a year round occurence. Aaron has been known to grill a nice salmon or steak in 10 degree weather out on the deck. You just can’t beat that nice grilled flavor.

Want a time saving tip? Make the teriyaki sauce ahead of time in a large quantity to store in fridge for use anytime.

Grilled Beef and Broccoli Bowls

Yields: 4

1.5 pounds sirloin
3 cups cut broccoli
olive oil
salt
pepper
4 cups cooked rice
Teriyaki Sauce
1/4 cup water
1/2 cup soy sauce
2 tablespoons red wine vinegar
1 tablespoon + 2 teaspoons brown sugar
1/4 cup sugar
1 clove garlic
1.5 teaspoons ginger

Gather ingredients, rice cooker, measuring cups, knife, foil, cutting board, large bowl, pan, whisk, garlic press, skewer sticks, and prepare your grill.
Get your skewer sticks soaking in water if they are the wood ones like ours. This helps prevent splintering while on the grill.
On the stove top, prepare your homemade teriyaki sauce. On a medium heat, add 1/4 water, 1/2 cup soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon plus 2 teaspoons brown sugar, 1/4 cup sugar into the pan and whisk. Use your hand grater to grate 1 garlic clove and an even amount of fresh ginger, should equal around 1.5 teaspoons. Continue to whisk until sugar has dissolved. Set sauce to the side.
Wash broccoli and cut up. Put to the side.
Cut your 1.5 pounds of sirloin into cubed bite size pieces and set into bowl. Pour about half the teriyaki sauce into the bowl to marinate the steak.
Begin cooking rice according to package directions. Pick any rice you please. I dump ours into the rice cooker and if you don't have one I recommend to buy one. So easy to throw some in the rice cooker and walk away or before I go to work, set the timer so rice is ready at dinner time.
Prepare the broccoli you set to the side earlier. Grab some foil and throw the broccoli on it mixed with a little olive oil and salt and pepper. Give a little mix and cover completely with foil. Set on grill for 15 minutes.
Put the marinated steak cubes onto the skewers as the broccoli begins to cook. Set on the grill for 10 minutes turning often.
Now that everything is cooked, Put some rice in a bowl, add the grilled broccoli and top off with a steak skewer. Pour some of that extra teriyaki sauce on too if you would like. Enjoy!

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

Avocado Bomb Sauce

The “Bomb” Sauce as Aaron calls it, is an avocado sauce you can use for almost anything! The Avocado Bomb Sauce is a must have recipe. How did we come up with this sauce? Our Firehouse Guacamole. We simply utilized ingredients from our favorite guacamole and twisted them into a sauce! Use it as a dip for egg rolls or chicken strips or some tortilla chips. Use it as a nice creamy dressing on top of a salad, like a Chicken BLTA Salad. Dress up some steaks or chicken or even omelets. Pour some on a Breakfast Muffin. Yum. So easy to make, all you need is a food processor or blender. We LOVE this sauce, hence how it got it’s name as The “Bomb” Sauce! Make this sauce your own by adding more lime, less cilantro or try our Avado Bomb Sauce spin off of Creamy Avocado Bomb Sauce also on the blog.

For a great Avocado bomb Sauce, you want really fresh ingredients. Smell the cilantro (just because I love the smell) and make sure fresh and it isn’t browned and wash very well for cilantro can have a lot of dirt in it. Get a nice juicy lime. A nice trick to getting the most from your lime is to roll it on the counter with the palm of your hand to get those juices ready. Make certain the garlic is fresh and not brown anywhere and a grab a nice bright green jalapeno. Did you know that spiciness of a jalapeno can be seen from the outside? If you like it spicy, which this sauce is, look for vertical striations on your jalapeno. If you don’t like spice, stay away from these striations(they look like stretch marks) and remove seeds before blending!

Avocados. Avocado can be tricky to pick, especially during certain seasons of the year. Look for avocados that are browned on the outside but not yet squishy. They should be slightly firm still. Stay away from bright green avocados because those are not yet ripe enough and put down anything too squishy. Lastly, let us talk about olive oil. There are many, many different varieties of olive oil. We always go with extra virgin olive oil and stay in a mid price range. I do recommend trying different varieties of olive oil because they do taste different and find what suits your taste buds. Also, I have heard that olive oil actually goes bad in a short time period even though expirations show a couple years! So if you have been using the same olive oil for 6 months, toss it and buy a new bottle. Some even recommend to replace your olive oil 30 days after opening.

How long will Avocado Bomb Sauce last and how should you store it? I get asked this all the time. I think Avocado Bomb Sauce can stay good in your fridge for around 5 days. You want to make sure it is in a tightly sealed container and if the very top browns from oxidation, which will happen avocados love to brown, remove the top layer and everything underneath is perfect! The lime and olive oil help preserve the sauce so it can last days. Although, it is so delicious so it probably won’t even make it 48 hours before being completely consumed.

This recipe was first published July 17, 2016 and updated on October 28, 2016. This is one of our most popular and most loved posts! Enjoy!

Avocado "Bomb" Sauce

1 avocado
1/4 cup extra virgin olive oil
1/2 jalapeno
3 garlic cloves
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt

Gather ingredients, food processor, sealable container, knife, and cutting board.
Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
Cut lime and avocado in halves. Remove the avocado seed.
Scoop the avocado from its shell in put into the food processor.
Add 1/4 cup extra virgin olive oil, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand.
Squeeze 1/2 lime into mix. Blend for 3 minutes.
Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with 1/8 cup of water but the water is not necessary.
Blend another 1-2 minutes.
Pour into a container and eat up! Egg roll dip, on top of salads, over a steak, eggs, salmon so many options!

Simply Made Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising. If you click on an affiliate link and make a purchase, we may receive a small commission. This costs nothing extra to you and helps keep Simply Made Recipes running!

sauce