Start by preparing your ingredients. Turn on the flame of your gas stove to HIGH. If you have a grill, you can use that as well.
Using a pair of tongs, carefully place the serrano chile directly in or over the flame. You’ll want to keep an eye on it as it roasts. Look for the skin to char and blister, but avoid letting it turn completely ash white. This should take about 2 to 3 minutes.
If you prefer, you can also roast the serrano chile over a very hot charcoal or gas grill for about 3 to 5 minutes. This method gives a slightly different flavor, which is equally delightful.
Once the pepper is nicely roasted, transfer it to a bowl and cover it tightly with plastic wrap, or you can place it in a plastic bag and zip it closed. Let it stand for about 10 minutes. This will help loosen the skin, making it easier to remove.
After the waiting period, carefully remove the wrap or bag. Wearing gloves or using a clean kitchen towel, gently rub off and discard the blackened skin. Be careful not to burn yourself! Discard the stem of the serrano chile as well.
If you enjoy a spicier sauce, consider keeping the seeds; otherwise, you can discard them to tone down the heat.
Next, grab your blender. Add the water, lime juice, avocados, and the roasted serrano chile into the blender. Blend everything together until you achieve a smooth and creamy consistency. It should be bright green and luscious!
Once blended, taste the sauce. Season it with salt according to your preference. I like to start with about 1 teaspoon and adjust from there.
If the sauce seems too thick for your liking, feel free to thin it out with a little more water. Blend again to mix thoroughly.
Once you’re happy with the flavor and consistency, transfer your Avocado Sauce into a serving bowl or container. Enjoy it fresh!
