Spicy Avocado Sauce is a creamy, zesty, and totally addictive condiment that adds a bold kick to just about anything. It’s made with fresh avocados, lime juice, garlic, and jalapeño for a smooth, spicy blend that’s completely vegan, paleo, and dairy-free.

Why You’ll Love This Recipe

I love how versatile and flavorful this sauce is. It’s naturally creamy thanks to the avocado, and the spice level is totally customizable. Whether I’m drizzling it over tacos, using it as a dip for veggies, or spreading it on a sandwich, this sauce instantly makes everything taste better. Plus, it comes together in just 5 minutes using whole, clean ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe avocados
fresh lime juice
jalapeño or serrano pepper (seeded for less heat)
garlic cloves
olive oil or avocado oil
fresh cilantro (optional)
salt
water (to thin, if needed)

directions

I add the avocado flesh, lime juice, garlic, jalapeño, oil, salt, and cilantro (if using) to a blender or food processor.
I blend until the mixture is completely smooth, stopping to scrape down the sides as needed.
I add a tablespoon or two of water to thin it out if I want a pourable consistency.
I taste and adjust the seasoning or spice level—sometimes I add more lime juice or an extra garlic clove if I’m feeling bold.
I serve immediately or refrigerate in a sealed container for up to 3 days.

Servings and timing

This recipe makes about 1 cup of sauce. It takes around 5–10 minutes to prepare, and no cooking is needed.

Variations

Sometimes I use serrano pepper for more heat or add a pinch of cumin for depth. I’ve also swapped the lime for lemon when that’s what I have on hand. When I want a more mellow version, I reduce the jalapeño and add a splash of apple cider vinegar for tang without as much spice.

storage/reheating

I store the sauce in an airtight container in the fridge for up to 3 days. I press plastic wrap directly against the surface before sealing to help prevent browning. It’s best served cold or at room temperature—no reheating needed.

FAQs

Can I freeze spicy avocado sauce?

I don’t recommend freezing it since the texture can become watery once thawed. It’s best made fresh or stored in the fridge for a few days.

How spicy is this sauce?

It depends on the pepper and whether I leave the seeds in. Removing the seeds makes it milder, while keeping them adds more heat.

What can I use this sauce on?

I drizzle it on tacos, burrito bowls, grilled veggies, or use it as a dip for sweet potato fries and raw veggies. It’s also amazing on toast or as a salad dressing.

Can I make this oil-free?

Yes, I’ve made it without oil by adding a bit more water or lime juice to get the right consistency.

What if my avocados aren’t ripe?

This sauce really depends on creamy, ripe avocados. If they’re too firm, I wait a day or two or use them in a cooked dish instead.

Conclusion

Spicy Avocado Sauce is one of those quick recipes I rely on to take simple meals to the next level. It’s creamy, fresh, and full of flavor—with just the right amount of kick. Whether I’m eating vegan, paleo, or just love a good sauce, this one always earns a spot on my table.

Spicy Avocado Sauce | Vegan & Paleo

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Author: Linda
Prep Time: 5–10 minutes
Total Time: 5–10 minutes
Yield: About 1 cup
Category: Sauce, Condiment, Dip
Method: No-Cook
Cuisine: Mexican-Inspired, Fusion
Diet: Gluten Free

Print Recipe

Description

Spicy Avocado Sauce is a creamy, bold, and zesty vegan condiment made with ripe avocados, lime juice, garlic, and jalapeño. This quick, 5-minute sauce is paleo, dairy-free, and oil-optional — perfect for drizzling over tacos, bowls, veggies, or using as a dip or spread.

Ingredients

2 ripe avocados
2–3 tablespoons fresh lime juice (to taste)
1 jalapeño or serrano pepper (seeded for less heat)
1–2 garlic cloves
2 tablespoons olive oil or avocado oil (optional)
2 tablespoons fresh cilantro (optional)
½ teaspoon salt (or to taste)
1–2 tablespoons water (to thin, as needed)

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Instructions

Scoop avocado flesh into a blender or food processor.
Add lime juice, garlic, jalapeño, oil (if using), salt, and cilantro.
Blend until completely smooth, scraping down sides as needed.
Add 1–2 tablespoons of water to thin to desired consistency.
Taste and adjust seasoning, spice, or acidity.
Serve immediately or refrigerate in an airtight container for up to 3 days.

Notes

For more heat, use a serrano pepper or leave jalapeño seeds in.
Add a pinch of cumin for smoky flavor or a splash of apple cider vinegar for extra tang.
Lemon juice can replace lime in a pinch.
For an oil-free version, omit oil and thin with water or more citrus juice.
Press plastic wrap directly on the surface before sealing to reduce browning.