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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Recipe by Steven Raichlen. Bon Appetit July 2009. This 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. Ingredients:
1 avocado, peeled, pitted, coarsely chopped (large ripe 12 to 13 ounces) |
3 tablespoons fresh cilantro, coarsely chopped |
3 tablespoons green onions, coarsely chopped (or sweet onion such as maui or vidalia) |
2 tablespoons serrano chilies, chopped with seeds |
1/4 cup water (or more) |
2 1/2 tablespoons fresh lime juice (or more) |
coarse kosher salt |
Directions:
1. Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water by tablespoonfuls as needed and blend until thick but pourable sauce forms.
2. Transfer 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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