This Colombian Guacamole, made with creamy avocados, and a bit of tomatoes, pepper, onions, and cilantro, is super flavorful and perfect for serving as a side or dip.
Colombian Guacamole, known as Ají de Aguacate, is a creamy avocado dip made with tomatoes, onions, cilantro, and a bit of spicy pepper. It is often enjoyed at family gatherings, or "asados," where everyone gets together to grill and savor meats, sausages, and various side dishes.
While guacamole is often associated most closely with Mexico, Colombia has an abundant avocado industry, and this popular side dish is beloved there as well. Like any cultural dish, the exact ingredients and methods for making Colombian-style guacamole vary by region. I’ve tasted many versions while in Colombia and have made different recipes from different regions. My husband and his family are from Bogotá, Colombia, and his sister introduced me to the way their family makes it, and that's the recipe I use.
Our family's recipe for Colombian Guacamole is a mash-up of the ingredients used to make aji, plus mashed avocado. In fact, our family often makes an extra-large batch of aji and then uses some of it to make the guacamole. The resulting creamy dip is full of bright flavors and often quite a bit of heat (though that's easy to adjust based on your taste preferences).
In our house, we absolutely must have a bowl of this Colombian Guacamole, along with Aji, at any outdoor BBQ in the summer, especially if Papa Salada (salted potatoes) is on the menu. It’s also perfect with meat, such as Carne Bistec or Carne Asada, empanadas, and other fried foods, and of course, arepas!
So let's get to making it! You can jump around the article using the menu below, or you can head right to the bottom for the complete recipe.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- avocado (of course, you will need ripe avocado for the best guacamole!)
- tomatoes (don't use cherry tomatoes here; large tomatoes are best....preferably in season and flavorful)
- red onion or green onions (or really whatever onion you have on hand here will work)
- jalapeno (use fresh, with or without the seeds or pickled jalapenos...or swap in another hot pepper that you like to make this as spicy or as tame as you want it)
- lime juice (fresh squeezed, please!)
- ground cumin
- cilantro (if you are a cilantro hater you could leave it out)
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
How to Make It
There are two ways you can go about making it. The first is to finely chop all the ingredients together with a knife to make the tomato-cilantro mixture. This is more traditional, but it’s also very time-consuming. For simplicity’s sake, a food processor or a blender can be used to combine the ingredients, which is what the directions call for in my recipe. Sometimes, I even whip up the avocado in the food processor after the tomato mixture for simplicity's sake. This results in a lighter, fluffier guacamole that, strangely enough, lasts longer and doesn't turn brown quite as quickly, though that texture isn't as traditional.
Step 1: Add all the ingredients to a blender or food processor.
Step 2: Pulse the aji ingredients until they are roughly chopped.
Step 3: Cut open the avocado and remove the pit. Use a spoon to scoop out the avocado flesh into a bowl, then add in the salt and cumin.
Step 4: Mash together with a fork or potato masher to your desired texture.
Step 5: Add in the tomato onion mixture and stir all of the ingredients together.
Step 6: Taste and adjust seasoning, adding in more salt or lime juice as needed.
Storage
We all know guacamole is best served immediately. With time, the avocado will oxidize and turn brown. To prolong its freshness, I have found that pureeing the avocado with the tomato-onion mixture helps. Another technique is to pour a layer of oil over the top of the guacamole, or covering with a piece of plastic wrap. Stored in an airtight container, leftover guacamole can last about a day in the refrigerator.
Making this Colombian Guacamole recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
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Colombian Guacamole
- Prep Time: 00:10
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: Side Dishes
- Cuisine: Colombian
Description
This Colombian Guacamole, made with creamy avocados, and a bit of tomatoes, pepper, onions, and cilantro, is super flavorful and perfect for serving as a side or dip.
Ingredients
- ½ small red onion, diced (or 3 green onions, trimmed and chopped)
- ½ small tomato, cored and diced
- ¼ cup picked cilantro leaves
- ½ jalapeño, seeded
- 2 tablespoons fresh-squeezed lime juice, more as needed
- 1 teaspoon coarse kosher salt, more as needed
- ½ teaspoon ground cumin
- 3 large ripe avocados, halved and pitted
Instructions
- In a mini food chopper, combine the red onion, tomato, cilantro, jalapeño, and lime juice. Pulse together about 10 times until everything is roughly similar in size. Do not purée the mixture.
- Use a spoon to scoop out the avocado flesh into a medium bowl. Add the salt and cumin. Mash together with a fork or potato masher to your desired chunkiness.
- Add in the onion mixture and gently stir all of the ingredients together. Taste and adjust seasoning, adding in more salt or lime juice as needed.
- Serve immediately.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
To make it less spicy, remove the jalapeño seeds and membrane, use less of it, or try a milder type like serrano. Adding half a seedless jalapeño or some pickled jalapeños allows for the flavor without too much spice, making it kid-friendly. The jalapeño can also be omitted altogether. Another option is to use pickled jalapeños, which tend to be milder.
Cilantro stems are okay to use, since they hold a lot of flavor, as long as they are thin and delicate. If your cilantro has thick and tough stems, use only the delicate leaves.
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