COLOMBIAN AVOCADO SALSA

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Colombian Avocado Salsa image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Blender     Egg     Tomato     Vegetarian     Avocado     Hot Pepper     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1/3 cup chopped fresh ají dulce chiles (seeded if desired)
1 1/2 teaspoons finely chopped fresh habanero chile with seeds
6 tablespoons distilled white vinegar
2 hard-boiled large eggs, coarsely chopped
2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups)
1 cup chopped tomato
1 cup chopped white onion
3/4 cup chopped cilantro

Steps:

  • Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.

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