Colombian Avocado SalsaRomulo Yanes
Recipe information
Total Time
15 min
Yield
Makes about 3 cups
Ingredients
1/3 cup chopped fresh ají dulce chiles (seeded if desired)
1 1/2 teaspoons finely chopped fresh habanero chile with seeds
6 tablespoons distilled white vinegar
2 hard-boiled large eggs, coarsely chopped
2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups)
1 cup chopped tomato
1 cup chopped white onion
3/4 cup chopped cilantro
Preparation
Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.
