Guacamole Colombiano

March 13, 2022

Guacamole Colombiano - kvalifood.com

Colombian guacamole is simpler and smoother than the Mexican version. There is no garlic, no cumin, and fewer ingredients overall. It is mashed until relatively smooth and served as a sauce or side dish alongside grilled meats, empanadas, and plantain chips.

Makes ca. 4 servings, about 350 g

Ingredients

2 ripe avocados, medium (~300 g flesh total)
1 lime, juiced (~30 ml)
40 g finely diced white onion
1 fresh jalapeño pepper, deseeded and finely chopped (~20 g)
3 tbsp finely chopped fresh cilantro leaves (~8 g)
1/2 tsp salt, or, to taste

Optional additions

1 medium tomato (130 g), finely diced - common variant
3 drops hot sauce (tabasco or Colombian ají), to taste - instead of or in addition to fresh chile

Directions

Cut each avocado in half lengthwise, working the knife around the pit. Twist the halves apart and remove the pit. Scoop the flesh into a mixing bowl.

Add the lime juice immediately and mash with a fork until mostly smooth - smoother than you would for Mexican guacamole, but some texture is fine.

Add the diced onion, chopped jalapeño, cilantro, and salt. If using tomato, fold it in now. Mix well.

Taste and adjust salt, lime, and heat. Serve right away with plantain chips, alongside grilled meats, or as a side dish.

Notes

Colombian guacamole is smoother than Mexican and uses fewer ingredients - no garlic, no cumin.
The tomato is optional. Both versions (with and without) are common in Colombia.
Use any fresh green chile you can get - jalapeño, serrano, or ají. Deseed for less heat.
Keeps for about a day in an airtight container in the fridge. Press plastic wrap directly onto the surface to slow browning.
For a pourable sauce version (good on grilled meats), blend everything in a food processor and thin with a little water.