Ají de Aguacate is a traditional Colombian spicy avocado dip. This sauce is perfect to serve with plantain chips and patacones.
Ají Picante is one of the most popular condiments in Colombian cuisine and is a must accompaniment to Colombian Empanadas. I eat my soups, rice and stews with it, as well as some other Colombian dishes such as stuffed potatoes (papas rellenas) and Fried Chicken Pies (pasteles de pollo).
There are many different variations of ají in Colombia, dependent on the region and personal recipes. Some of the recipes variations include Ají de Mani (peanut hot sauce), Ají de Huevo (hard boiled egg hot sauce), Aji Picante (traditional Colombian hot sauce), and this Ají de Aguacate (avocado hot sauce) recipe.
This Avocado Ají recipe is one of my favorite variations and is absolutely delicious with empanadas, grilled meats, salted potatoes (papa salada), fried green plantains (patacones) and plantain chips (platanitos).
What do yo need to make Colombian Avocado Ají?
Avocados, habanero pepper, hard boiled egg, limes, white vinegar, onions, scallions, cilantro and salt. You need ripe avocados to make this sauce, if you don't find ripe avocados, here is a tip to ripen avocados fast. Put the avocados in a brown paper bag or wrap them with newspaper and place the bag in the pantry or in a kitchen draw until the avocados are ready to use.
Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)
- 2 avocados
- 1 habanero pepper, seeded and finely chopped
- 1 hard boiled egg, chopped
- Juice of two limes
- Salt to taste
- 2 tablespoons white vinegar
- 1 small onion, finely chopped
- 2 scallions finely chopped
- 4 tablespoons chopped cilantro
- Place all the ingredients in a food processor. Process until the mixture is well combined.
- If the mixture is too thick, add more lime juice until you reach the desired consistency.
More recipes for dips and sauces: