Aji de Aguacate (Colombian Avocado Hot Sauce)

Name: Aji de Aguacate (Colombian Avocado Hot Sauce)
Prep time: 15 min
Total time: 15 min

January 15, 2014

Prep 15 min Total 15 min

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.