Avocado-mustard sauce
Makes about one cup
1/4 cup red onion, small dice
2 cloves garlic
2 serrano chile peppers, minced
2 ripe avocadoes
½ apple cider vinegar
2 tsp. olive oil
1/2 tsp. Coleman’s mustard powder
1/2 tsp. yellow mustard
2 tbsp. cilantro, chopped
1 tbsp. flat leaf parsley, chopped
1/2 tbsp. horseradish
1/2 cup vine ripened tomatoes, small dice
Kosher salt and freshly ground black pepper to taste
In a blender, combine the onion, garlic, chile peppers, avocadoes, vinegar, oil and two mustards and puree. Transfer to a bowl and fold in the cilantro, parsley, horseradish and tomatoes. Add salt, taste, and adjust seasonings, if needed.
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