Aji de Aguacate (Colombian Avocado Hot Sauce)
Aji de Aguacate (Colombian Avocado Hot Sauce) - kvalifood.com
Aji de aguacate is a Colombian avocado hot sauce from the Andean region. What sets it apart from Mexican guacamole is the addition of hard-boiled egg, which is the signature Colombian element. The dual acid of lime juice and vinegar, along with habanero heat, gives it a sharper edge than its Mexican cousin.
Serve it alongside empanadas, grilled meats, arepas, bandeja paisa, or any Colombian rice and bean dish.
Makes ca. 2 cups, serves 4 as a condiment
Ingredients
- 2 ripe avocados (~340 g flesh total, ~170 g each)
- 1 hard-boiled egg, peeled and chopped
- 1 habanero pepper, seeded and minced (or 1/2 for less heat)
- 1 small onion (70 g), finely diced
- 2 scallions, finely chopped (~30 g)
- 3 tbsp fresh cilantro leaves, chopped (~6 g)
- 2 tbsp fresh lime juice (~30 ml)
- 1 tbsp white vinegar (~15 ml)
- 1/2 small tomato (~65 g), seeded and finely diced
- Salt, to taste
Directions
- Boil the egg: place in cold water, bring to a boil, cook 10 minutes, then cool in ice water. Peel and chop finely.
- In a bowl, combine the diced onion, scallions, cilantro, minced habanero, tomato, lime juice, and vinegar. Stir and let sit for 5 minutes while you prepare the avocado.
- Halve the avocados, remove the pits (reserve one), and scoop the flesh into a separate bowl. Mash roughly with a fork - leave it chunky, not smooth.
- Fold the aromatic mixture and chopped egg into the mashed avocado. Season with salt to taste.
- Press the reserved avocado pit into the surface of the sauce to slow browning. Cover with plastic wrap pressed directly onto the surface.
- Serve at room temperature alongside grilled meats, roasted potatoes, empanadas, or plantain chips.
Notes
- Heat level: One full habanero makes this properly spicy. Use half for moderate heat, or substitute a jalapeno for mild.
- Aji dulce: If you can find aji dulce (sweet Colombian peppers), add 4-6 minced ones along with the habanero for a more traditional flavor. A small piece of sweet bell pepper is a rough substitute.
- Texture: Traditional versions vary from smooth to chunky. This recipe targets a chunky/rustic texture. For a smoother sauce, pulse everything briefly in a food processor.
- Storage: Best eaten the same day. Can be refrigerated up to 12 hours with the pit in and plastic wrap on the surface.
- The egg: This is what makes it distinctly Colombian rather than just guacamole. Do not skip it.
See Also
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