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Colombian Avocado Salsa (Ají de Aguacate)

Colombian Avocado Salsa (Ají de Aguacate)

  • Makes
    3 1/2 Cups
  • Cook Time
    15 minutes
  • Rating

In this Colombian version of guacamole, fresh chilies add brightness and piquancy that contrast with the cool richness of the avocados. Anaheims are large green chilies with a only a touch of spiciness; the heat here comes from the habañero. If you prefer a milder version, use only half of the habañero or omit it entirely. A Scotch bonnet chili is a fine substitute for the habañero.

Tip

Don’t use fully ripe avocados, which make thin salsa. They should give only slightly when pressed.

Ingredients
  • 4

    scallions, cut into 1-inch lengths

  • 2

    Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces

  • 1

    habanero chili, stemmed and seeded

  • 1¼

    cups lightly packed cilantro leaves and tender stems

  • 2

    tablespoons white vinegar

  • Kosher salt

  • 3

    ripe avocados (see note), halved and pitted

  • 3

    hard-cooked large eggs, peeled and chopped

  • 2

    tablespoons lime juice

  • 1

    plum tomato, finely chopped

Step 1

In a food processor, process the scallions and all 3 chilies until finely chopped, about 20 seconds. Add the cilantro, vinegar and 3/4 teaspoon salt. Process until the cilantro is finely chopped, about 10 seconds, scraping the sides of the bowl as needed.

Step 2

In a medium bowl, mash the flesh from 2 avocado halves and ⅓ of the chopped eggs with a fork until mostly smooth but with some lumps.

Coarsely chop the remaining 4 avocado halves and transfer to the bowl. Add the lime juice and fold with a rubber spatula to combine.

Step 3

Reserve 2 tablespoons of the chopped tomato and 2 tablespoons of the remaining chopped eggs for garnish. Mix the remaining tomato and eggs into the avocado mixture, then gently fold in the chili-cilantro mixture. Taste and season with salt.

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