1. Slice the avocado around the pit lengthwise. Remove the pit and discard. Scoop the avocado from the skin.
2. Place all ingredients in a food processor fitted with a metal blade. Purée until smooth. Salt to taste.
3. Place in a nonreactive storage container. Place a piece of film wrap on top of the avocado sauce. Cover, label, date and refrigerate until needed.
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