Think of avocado crema as an incredible guacamole-like dressing- thick and creamy with a hint of spice and fresh lime juice. The added coconut milk gives it a nice drizzling quality. Feel free to add more spice if you can take the heat.
Place all ingredients into a blender or food processor.
Blend or process until smooth. Taste and add more salt or lime juice, to taste.
Transfer to an airtight container and refrigerate until ready to use.
Notes
Swap jalapeño for serrano chile or canned chipotle pepper in Adobe sauce, if preferred.
Coconut milk can be canned (for thicker crema) or carton (for thinner sauce).
Use within three days for the freshest sauce.
If your blender has a hard time blending the small amount in this serving size, try doubling or tripling the recipe to make it easier to blend. You can always freeze the leftovers to use in the future.