Ají de Aguacate Licuado

Colombian Guacamole

Preparation info

  • Difficulty


  • 1½ cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This sauce is our Colombian version of the Mexican guacamole, only much milder and without tomatoes. It is great with Empanadas Vallunas, Tostadas, and meats and poultry. The secret to keeping it fresh for two or three days is to keep the pit in the sauce; this prevents it from turning brown, so you can use the leftovers the next day. It is a delicious ají to serve with roasted meats and barbecued specialty sausages such as our Chorizos.


  • 1 avocado
  • 4 tablespoons oil
  • 3 tablespoons lime juice
  • 2 tablespoons minced scallion or green onion*
  • 2 tablespoons minced cilantro
  • 1 teaspoon minced, seeded red habanero* pepper
  • 1 teaspoon salt
  • ¼ teaspoon pepper


  1. Slice the avocado in two, lengthwise; remove the peel and the pit (save the pit for later on). Chop or dice and place in a nonreactive container.
  2. Place oil, lime juice, scallion or green onion, cilantro, habanero, salt, and pepper in the blender and mix until smooth.
  3. Add the puree to the avocado in the nonreactive container. Mix gently but thoroughly. Add the pit to prevent the mixture from turning black or oxidizing. Cover and refrigerate until ready to use.