Avocado-Lime Chili Crisp Sauce

About 1 1/4 cups; 10 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.

Ingredients

• 2 small ripe avocados, enough for about 1 cup (200 g) flesh
• 2 tablespoons (30 ml) fresh lime juice
• 2 tablespoons (30 ml) cool water, plus 1 to 3 tablespoons for thinning
• 2 tablespoons BLACKLAND Original Chili Crisp, divided
• Diamond Crystal kosher salt, to taste, only if needed

Instructions

1. Cut the avocados in half, remove the pits, and scoop out the flesh. Measure about 1 cup or weigh 200 g into a small food processor or blender.
2. Add the lime juice and 2 tablespoons cool water. Blend until smooth, stopping to scrape down the sides. The base should be naturally pale green and thick enough to spoon.
3. For a drizzle, blend in additional water 1 tablespoon at a time, up to 3 tablespoons, until the base flows in a thick ribbon. Do this before adding the chili crisp.
4. Transfer to a bowl. Stir the chili crisp in its jar, then fold 1 tablespoon into the smooth base with a spoon. Taste and add salt only if needed.
5. Spoon into a serving dish and finish with the remaining 1 tablespoon chili crisp. Serve promptly; exposure to air gradually dulls avocado's color.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

• Spoon onto prepared tacos or dip tortilla wedges.
• Serve with quesadillas.
• Drizzle over grilled corn.
• Add to a bowl of rice and roasted vegetables.

Optional Variations

• For a taco drizzle, use the measured 1 to 3 tablespoons additional water before folding in the chili crisp. Stop when it flows slowly rather than running like water.
• For a thicker spread, start with 1 tablespoon water instead of 2; blend fully before deciding whether it needs the second tablespoon.

Storage & Make-Ahead

Best made just before serving. For a short make-ahead window, transfer to a small airtight container, press food-safe wrap directly onto the sauce, cover, and refrigerate at 40°F (4°C) or below for no more than 24 hours. Some browning is expected even with lime and a tight cover.

Serve cold without reheating. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). This sauce is not intended for several days of bright-green storage.

The sauce is made without dairy, eggs, or honey; confirm packaged ingredients for a vegan version. Quesadillas and other accompaniments can add milk, wheat, or other allergens.

Original Chili Crisp is folded into the blended avocado rather than pureed, keeping its aromatic solids visible.

For another way to use this flavor, try Chili Crisp Avocado Toast or Spicy Chili Crisp Shrimp Tacos.