Colombian guacamole is a spicy twist on traditional guacamole mixing avocado, Serrano chiles and cilantro pureed into a smooth dip or sauce for meats.
Last week I shared my pictures from our trip to Denver and Steamboat Springs, Colorado. I am still day dreaming about the beautiful landscape and fun adventures we had. Of course as someone who loves good food we tried some of the eats around Denver and Steamboat.
One of my favorite meals was one that my Dad’s best friend made for us. He grilled a beer marinated steak (might just have to share that recipe too!) and offered us two sauces for the meat–one was an Aji Sauce and one was this Colombian Guacamole.
When I tried this Colombian Guacamole sauce I fell in love. I am a fan of spicy food so I loved the extra kick this guacamole has. If you are not into as much spice then drop down the Serrano chiles and just use one or two and remove some or all of the seeds (which is usually where a lot of the heat comes from).
This Colombian Guacamole is very versatile and can be used for a drip with chips or as a sauce for meats. When you puree this in a blender you can decide how thick or thin you want it depending on what your using it for. If you want it to be a sauce for your meats then I would suggest maybe adding a bit more lime and water until you get a thinner consistency.
Columbian guacamole is a spicy twist on traditional guacamole mixing avocado, Serrano chiles and cilantro pureed into a smooth dip or sauce for meats.
1 large avocado, peeled and pitted
4 Tablespoons fresh cilantro, chopped
4 Tablespoons sweet onion
2 Tablespoons Serrano Chilies, chopped with seeds (about 3–4 Serrano’s)
1/4 cup of water (more to thin out)
3 Tablespoons fresh lime juice (more to thin out)
Salt to taste
Put avocado, cilantro, onion and Serrano chiles in a blender and puree until smooth. Slowly add water and the lime juice and puree until you reach your desired texture. Use more water and lime juice to taste to thin it out if necessary.
Add salt to taste and fresh cilantro for garnish (if using as a dip).
Serve immediately or cover and refrigerate until ready to serve.
This guacamole is spicy–if you want less spice remove the seeds from the Serrano chiles or use less Serranos.
Recipe from a family friend who got it from Bon Appetit