Colombian Avocado Salsa (Ají de Aguacate)
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.
scallions, cut into 1-inch lengths
Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces
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