Ají Picante is something that I can’t do without. 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).
Ají de Agucate 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).
Ají de Aguacate (Colombian Hot 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.