2 ripe medium California avocados, pitted and peeled 4 tablespoon mayonnaise 4 tablespoon fresh lime juice 1 teaspoon salt 1 teaspoon sugar 4 tablespoon minced fresh cilantro 4 tablespoon minced green onion 2 fresh jalapeño or Serrano chilies (including seeds), stemmed and quartered lengthwise 1 cup cream
Pulse avocado with mayonnaise, lime juice, salt, sugar, herbs and one fourth of chili in a food processor until chili is finely chopped. Add cream and purée until smooth. Add more chili if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.