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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.
3½
Cups
Tip
Don’t use fully ripe avocados, which make thin salsa. They should give only slightly when pressed.
15 minutes
Ingredients
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4
scallions, cut into 1-inch lengths
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2
Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces
Directions
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01In a food processor, process the scallions and all 3 chilies until finely chopped, about 20 seconds. Add the cilantro, vinegar and ¾ teaspoon salt. Process until the cilantro is finely chopped, about 10 seconds, scraping the sides of the bowl as needed.
Reviews
December 16, 2022
Top Guac?
Might very well be our favorite guacamole since I made this.
I have a son-in-law from Colombia, and a few years ago a relative of his served me this version of guacamole. I could not find a recipe at the time online with what seemed to be the same ingredients and proportions, so when you happened to publish this recipe, I prepared it and have been in love with this ever since. My husband is not a fan of cilantro, but interestingly, he does not object to the rather large amount of cilantro in this recipe. I've made it now multiple times, and have shared it with friends who all love it as well. Thanks for a great recipe!
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This is delicious. I made it exactly as written. My husband and I love guacamole and make it often. This is even better. Yes, it can be even better than the traditional guacamole recipes. We love the bright herbal flavor from the peppers, vinegar and large amount of cilantro. Oh and the eggs! The eggs added great flavor. I’ll definitely make this again (and again and again...)