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. Try it in our Beer-Marinated Flank Steak with Aji and Guacamole recipe.
Recipe information
Yield
Makes about 1 1/2 cups Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.