With the big game upon us, all minds may be on guacamole, but we’ve got a better idea. Whether you’re hosting or attending, spice things up at your party this year by making Ají de Aguacate, an avocado-based salsa from Colombia that’s fresher, creamier and tangier than the guacamole you might be used to.
Milk Street Cook Josh Mamaclay breaks down the basics of this dish on Milk Street TV, where Christopher Kimball is taken aback by how bright and vibrant it is, as opposed to some guacamole that can be drab and one-note. Watch the episode, which also dives into a Colombian-inspired pot roast, here.
The brightness in this avocado salsa comes from a combination of white vinegar and lime juice—a double hit of acid that contrasts nicely with the richness of the avocado. Fresh chilies—Anaheim and habanero—also brighten the dish and add a mild, but not overwhelming heat. To dial down the heat, omit half of the habanero, or forgo them entirely. (Wear rubber gloves when handling chilies, and don’t touch your eyes before washing your hands!)
Finally, an unexpected ingredient adds depth: hard-boiled eggs. It may not be what you were expecting, but in Bogotá, eggs are a standard addition that brings texture to the dish.
Avocados might be flying off the shelves in anticipation of game day parties everywhere, so grab yours when you can—and here’s a pro-tip from our kitchen. You have permission to buy slightly hard avocados. In fact, our kitchen advises against using avocados that are so ripe they’re soft; they should only give a little when pressed. That’s because fully ripened avocados make a thin, watery salsa, and you’re looking for more body—just the right consistency to pile on a chip (or a spoon, if you’re going straight from the bowl).