Colombian Guacamole

4.5(24)

his Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips. This recipe originally accompanied [Beer-Marinated Flank Steak with Aji and Guacamole](/recipes/food/views/353782) .

by Steven Raichlen·published 2009-06-04

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Servings

Makes 1 1/2 cups

Total time

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Calories / serving

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Ingredients (7)

serves

1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely choppedavocado
3 tablespoons coarsely chopped fresh cilantrocilantro
3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
2 tablespoons chopped serrano chiles with seeds
1/4 cup (or more) waterwater
2 1/2 tablespoons (or more) fresh lime juicelime-juice
Coarse kosher saltsalt

Instructions (2 steps)

01Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
02Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

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