Go Back
Print this page
2000s Recipes + Menus
Colombian Avocado Salsa
Makes
about 3 cups
Active time:
15 min
Start to finish:
15 min
September 2007
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-oz) firm-ripe avocados, coarsely mashed (1 1/2 cups)
1
cup
chopped tomato
1
cup
chopped white onion
3/4
cup
chopped cilantro
Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.
Recipe by
Gina Marie Miraglia Eriquez
Photograph by
Romulo Yanes
Keywords
gina marie miraglia eriquez
,
latino
,
salsa
,
dressing
,
vegetarian
Print
Feeds
Share This