Name: Colombian Avocado Salsa
Cook time: 15 min
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: 1/3 cup chopped fresh ají dulce chiles (seeded if desired); 1 1/2 teaspoons finely chopped fresh habanero chile with seeds; 6 tablespoons distilled white vinegar; 2 hard-boiled large eggs, coarsely chopped; 2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups); 1 cup chopped tomato; 1 cup chopped white onion; 3/4 cup chopped cilantro

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Colombian Avocado SalsaRomulo Yanes

Recipe information

Total Time
15 min
Yield
Makes about 3 cups

Ingredients

1/3 cup chopped fresh ají dulce chiles (seeded if desired)

1 1/2 teaspoons finely chopped fresh habanero chile with seeds

6 tablespoons distilled white vinegar

2 hard-boiled large eggs, coarsely chopped

2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups)

1 cup chopped tomato

1 cup chopped white onion

3/4 cup chopped cilantro

Preparation

Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.

TagsSalsa Condiment Colombian South American Latin American Avocado Vegetable Dairy Free Gluten Free Nut Free Vegetarian Quick Easy No-Cook Blender Gourmet

Recipe notes

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