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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 . Ingredients:
1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped |
3 tablespoons coarsely chopped fresh cilantro |
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) water |
2 1/2 tablespoons (or more) fresh lime juice |
coarse kosher salt |
Directions:
1. Combine 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.
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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