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.
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