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Discovering Colombia’s egg-laced take on guacamole
Milk Street Bowtie Colombian Avocado Salsa (Ají de Aguacate)

Colombian Avocado Salsa (Ají de Aguacate)

15 minutes

Free

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.

4 scallions, cut into 1-inch lengths
2 Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces
1 habañero 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
Ingredients
  • 4

    scallions, cut into 1-inch lengths

  • 2

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

  • 1

    habañero chili, stemmed and seeded

  • 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

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Colombian Avocado Salsa (Ají de Aguacate)

Get Ready to Cook

Cups

15 minutes

Tip

Don’t use avocados that are so ripe they're soft; they should give only slightly when pressed. We found that soft, fully ripened avocados made thin and watery salsa. It’s a good idea to wear rubber gloves when handling the chilies; if you don't, be careful not to touch your eyes afterward, as the capsaicin that gives chilies heat is easily transferred.

Ingredients
  • 4

    scallions, cut into 1-inch lengths

  • 2

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

  • 1

    habañero chili, stemmed and seeded

  • 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 of 3

Process the chilies

4
scallions, cut into 1-inch lengths
2
Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces 
1
habañero chili, stemmed and seeded
cups lightly packed cilantro leaves and tender stems
2
tablespoons white vinegar
teaspoons kosher salt

In a food processor, process the scallions and all 3 chilies until finely chopped, about 20 seconds. Add the cilantro, vinegar and 1½ teaspoons salt. Process until the cilantro is finely chopped, about 10 seconds, scraping the sides of the bowl as needed.

Step 2 of 3

Mash and chop

3
ripe avocados (see note), halved and pitted
3
hard-cooked large eggs, peeled and chopped
2
tablespoons lime juice

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 of 3

Mix and serve

1
plum tomato, finely chopped
Kosher salt, to serve

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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