Colombian Avocado Salsa (Ají de Aguacate)
- Makes3 1/2 Cups
- Cook Time15 minutes
- 1
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.
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