Summer evokes lazy weekend afternoons by the pool with your favorite people and the mouth-watering smell of barbecue wafting through the air. You can recreate that sensation in your kitchen any day of the week with these avocado and BBQ sauce recipes.
First off, a quick tip on choosing perfectly ripe avocados. Look for the ones in the store with dark green or even black skins that are a little bump to the touch and give just a little when you can squeeze them in the palm of your hand.
When you’re pressed for time and need a tasty and nutritious snack or a power breakfast to see you through the morning, just make this sandwich. Spread your favorite BBQ sauce on multi-grain bread (the more seeds and grains, the better!) and add slices of avocado. You can even add mozzarella cheese and toast the sandwich until the cheese is all gooey and delicious. This video from Avocados From Mexico shows you a few simple ways to slice and dice an avocado — don’t worry; no expert-level knife skills are required!
Surprise your guests with this avocado-based ancho chile BBQ sauce. Bring it to the table along with ribs and grilled chicken. You can use the leftover sauce (if there is any!) in avocado and sauce sandwiches. Mix 8 Avocados From Mexico (peeled, pitted and pureed), 1 cup ancho chile paste, 2 cups store-bought BBQ sauce, 4 tablespoons smoked paprika, 4 tablespoons lime juice, 4 tablespoons kosher salt, and 1 tablespoon black pepper.
Do you like Buffalo wings? If you do, you’ll love this smoky sweet version. Mix 1/3 cup hot sauce, 1/4 cup melted butter, 3 tablespoons barbecue sauce, 1 clove of minced garlic, 1/4 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon white vinegar, 1 teaspoon sugar (optional), and a dash of salt. Mix all the ingredients in a bowl and set aside. Meanwhile, heat the oven to 430°F. Coat 6 chicken thighs evenly with half the sauce. Fry them in batches. Place in a pan and broil in the oven on medium-high heat until the thighs are cooked through. That should take about 10 or 15 minutes. Check the temperature with an instant-read thermometer; it should read 165°F. Serve with the rest of the sauce and creamy avocados slices to quench the heat.
Here’s on last quick tip: if should happen to only use half of an avocado, here’s you can easily preserve half of it for later by squeezing some lemon or lime juice on it, covering it with plastic wrap and placing it in the fridge.
Enjoy that summery feeling— no matter what day of the week it is!