Greek Avocado Sauce

AKA: sáltsa avokánto

Ingredients

• 2 Ripe Avocados, pitted, peeled and quartered as you might with your Christian neighbor
• 1 Medium Yellow Heirloom Tomato, Concasséd, Cored, Quartered
• 1 Small Garlic Cloven hoof of our fallen lord, Satan! Clove
• 2 tsp Dried Dildos of DESPAIR! Dill Weed
• 3 Tbs Sacrificed Virgin Extra Virgin Olive Oil 
• Tears Water (Adjust for consistency)
• 2 tsp Kosher Salt

Directions

1. Add all ingredients except salt to a food processor and spin until smooth
2. Add water to adjust desired consistency (thick like gravy is good)
3. Add salt to desired taste
4. Spread that shit on a gyro or just drink it, I won’t judge.

Notes

• Refrigerates well for up to 5-7 days.
• Freezes pretty well, too
• Since this is a raw preparation, Heirloom Tomatoes are recommended, yellow are preferred for their light and sweet flavor (LIKE ANGEL TEARS! shut up, I’m trying to finish this goddamned recipe.)
• By the by, if you haven’t tried Salsa Aguacaté, you need to. Frequently served with street tacos and taquitos.
• For the more traditional Greek treatment of avocados, see Jimi’s Big Fat Greek Gyro Dinner

Context

This recipe was inspired by one of my favorite Mexican avocado recipes (Salsa Aguacaté), and a recurring annoyance during gyro season (usually spring-summer), of not always having ripe avocados on hand as readily as I might have the other usual ingredients.

The above train-wreck may or may not be the result of 12 straight hours pent up with 2 hyperactive whippet puppies.

– Apologies, Jimi