Ají de Aguacate

Avocado Salsa

Preparation info

  • Difficulty


  • 2½ to 3 cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Ají de Aguacate is a delicious salsa to serve as a dip for crackers. It is mostly served at family and weekend gatherings in the Andean zones of Colombia. You can prepare it up tp twelve hours ahead of time, keeping the pit in the mixture to keep it from browning; remember to remove it before serving.


  • cup (about 6) seeded ají dulce* (sweet red pepper)
  • 1 teaspoon minced, seeded red habanero* pepper (optional)
  • ¼ cup white vinegar
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 hard-boiled eggs, peeled and chopped fine
  • cups mashed or diced avocado (about 1); reserve the pit
  • 1 cup chopped tomatoes
  • ¾ cup finely diced onion
  • cup chopped green onions*
  • cup chopped cilantro


  1. In a blender puree ají dulce and habanero (if you like it hot!) with cup of water, the vinegar, lemon juice, salt, and pepper for 1 minute. Pour in a nonreactive bowl.
  2. Add the eggs, avocado, tomatoes, onion, green onions, and cilantro, and mix. Place the avocado pit in the mixture to prevent the avocado from browning (oxidizing) while in the refrigerator. Cover and refrigerate until ready to use.

Serve with Tostadas, soups and sancochos, or meats.