Thursday, June 11, 2009

Columbian Guacamole

(Columbian Guacamole on right)
Bon Appétit

  • 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

  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.

Notes: I omitted the water and thought the sauce was the right consistency. I will be making this again soon-- as a sauce for fajitas! Don't skimp on the salt.

Tim's Rating: 9/10
Liz's Rating: 9.5/10


Swank said...

This looks so good. I love a good sauce on grilled meat. So summery!

HaveShoesWillTravel said...

I love guacamole. I'll add this to my recipe list.

wifeplzak said...

I love the idea of topping fajitas with this!

Dunc said...

oh, holler, that sounds and looks fabulous

weezermonkey said...

What differentiates Colombian guacamole from Mexican guacamole?

Liz said...

Weezer-- I don't know the official difference, but Colombian is thinner since it's pureed.

maggie mae said...

Great blog, I come really often.
one thing: it's not ColUmbian, it's ColOmbian. Columbia is in Canada and Colombia is in South America.
And yes, the only difference is we do it in the blender or the food processor, and I think it tastes much better, and I add a little pepper (we don't have jalapeños here, but we have a lot of different kinds of peppers).