Spicy Avocado Sauce

Its been too long since I've made this. It originated with a crab cake recipe from Gourmet Magazine. The first time I made this, my hubby and I were living in Palm Springs and I was big o' 8 months pregnant with my first. And it was stinkin' hot!!! It was the beginning of May and already it was 115° out and probably 99° in our apartment (the AC stunk!). So in pregnant terms, thats about 130° out...not fun. Anyway, we found this recipe for crab cakes. Well they weren't that great. Maybe it was the crab we got, or maybe it was the recipe, but nothing special. But this sauce was mighty tasty! You can definitely serve it with crab cakes, but its also good on tacos, fish, chicken, or you probably could even have it over salad. Mmm, I need to make this again real soon!

• 1/2 medium, ripe California avocado, pitted & peeled
• 1 Tbsp low-fat mayonnaise
• 1 Tbsp fresh lime juice
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 fresh jalapeño or serrano (including seeds...or not if you don't want it so spicy), stemmed & quartered lengthwise
• 1/4 cup fat-free (skim) milk

Pulse avocado with mayo, lime juice, salt, sugar, and 1/4 of the chili in a food processor until chili is finely chopped. Add milk and purée until smooth. Add more chili if desired, processing until smooth. Transfer sauce to bowl and chill, covered.

Good served with crab cakes, fish, tacos, chicken, salad, or whatever else your heart desires!

Serves 4.