Sophie Grigson's Baja Sauce

This is a rich, silky sauce for tacos and other Mexican treats. My family love it with practically any barbecued meats or vegetables.  Make it as hot or as mild as you fancy, depending on the chilli level of the rest of the food.

Serves 6-8

1 ripe avocado
1 or 2  Fresno chillis or jalapenos, deseeded and roughly chopped (optional)
juice of 1 lime
150 ml soured cream
150 ml mayonnaise
2 tablespoons chopped coriander
salt

Mash the avocado, then beat in the remaining ingredients.  Taste and adjust seasoning.

From “Spices”, published October 2011 (Quadrille)