Place all of the ingredients (apart from the water/oil) into a small blender or food processor and blend until smooth. Start with a tiny piece of jalapeno and increase, as needed.
Use some warm water or neutral oil to help thin the sauce to your desired consitency.
How To Store
This avocado cilantro sauce is best used immediately. However, any leftovers will keep in the fridge for 3-5 days. make sure to cover tightly as the avocado will brown over time, due to oxidization. You may have to add more lemon/lime juice to avoid browning.
Video
Notes
Feel free to use lemon juice instead of lime juice. I prefer to use fresh juice, but you can also use bottled if that's all you have.
If you don't like the flavor of raw garlic then feel free to either roast it lightly or chop/crush and leave in the lime juice for half an hour or so, to mellow the flavor.
You can substitute the natural yogurt with Greek yogurt or even sour cream.
If you can't get a hold of cilantro then you could sub in parsley. Basil may also work - however, obviously, neither will taste exactly the same.
If you want a dip for chips and veg, you can leave it at a thicker consistency. For a salad dressing or thinner dipping sauce then use either warm water or neutral oil to thin ( you can use olive oil). The oil will help turn it into an avocado dressing consistency and texture, too.
To adjust the heat of the creamy avocado sauce- Leave the jalapeno seeds out for more of a mellow taste or some-all in for extra spice.