Guacamole doesn’t need a introduction anymore. And do we really need another guacamole recipe in the world? Well, yes. Because of the use of hot sauce, which is common in Colombian families, this recipe is just a bit different than the usual recipe.
Jump to RecipeHaz clic en Guacamole Colombiano para la versión en español.
Colombian Guacamole
Guacamole is originally from Mexico, but has gained popularity in Colombia over the last decades. This creamy avocado-based dip is essential during Colombian barbecues (asados) to accompany the grilled meat, arepas and cooked potatoes. About to what extent an original Colombian recipe exists, and how that would be different from the Mexican, we could discuss all night (preferably with some nachos, guac and beer?). My experience is that guacamole in Colombia contains more lime juice and cilantro. Spiciness, if desired, comes often from the addition of hot sauce (like tabasco) instead of adding a jalapeño.
Ingredients
Avocados For this recipe you can use any type of avocado that is available to you, like the dark skinned Hass avocado, or the big and bright Lorena avocado that you see in the pictures.
Hot sauce You can make this guacamole as spicy as you want. Instead of adding a chili pepper or an ají, this recipe uses hot sauce (like tabasco) to add some fire. Omit if you like your guac without heat.
Avocados in Colombia
Avocados are of the highest importance in Colombia and a part of almost every lunch. You can find people selling avocados from a little stand everywhere. Well, except when you actually need one. Then they are of course no where to be found… Although the smaller and dark-skinned Hass avocado is sold in many places, you more often find the big and brighter green Lorena avocado. The Hass avocado has a more buttery and firm texture as opposed to the Lorena, that becomes liquidy when mashed up.
Tips and tricks
There are not many secrets how to make this guacamole delicious. Most important is that the avocados need to be of good quality and ripe, same goes for the tomatoes. Secondly, tasting is key. Feel free to add more lime juice, salt, hot sauce or cilantro. Let nobody ever tell you how much of these flavor makers to add, that stuff is personal…
Frequently Asked Questions
Avocado tends to turn brown after opening. You prevent this process by adding lime juice to the mashed avocado. Very Colombian pro tip is also to add the seed of the avocado to the bowl with guacamole.
Avocado, onion, tomato, lime juice, cilantro, hot sauce and salt.
The cilantro haters in this world are allowed to leave out the cilantro. The hot sauce you can leave out if you are not looking for a spicy guacamole. If you do want it spicy but want to replace the hot sauce, use a jalapeño or chili pepper, or use dried chili flakes.
Related recipes
Arepas Colombianas (Colombian Corn Cakes)
Patacones (Fried Green Plantains)
Red Bean Dip with Avocado Salsa
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Easy Colombian Guacamole
Ingredients
- 2 big and ripe avocados
- 1 tomato, diced finely
- 1/2 white or yellow onion, diced finely
- juice of 1-2 limes
- 2 heaped tablespoons finely chopped fresh cilantro
- 1/2 tsp salt
- drops of hot sauce, to taste (in Colombia often called "salsa de ají picante". Replace with tabasco)
Instructions
- Prepare the avocadosHalve the avocados, take the pit out and scoop out the flesh with a spoon. Place in a mixing bowl and mash with a fork until smooth
- Mix togetherAdd the rest of the ingredients: diced onion and tomato, chopped cilantro, lime juice, salt and hot sauce. Mix well, taste and adjust seasoning if necessary
- ServeServe immediately or place in the refrigerator until using. Serve as a dipping sauce during a barbecue, as a side dish, or with plantain chips
Notes
- This guacamole tastes best when eaten the same day. You could keep the dip in an airtight container in the refrigerator for an extra day.
- Leave out hot sauce for a non-spicy version.
- Replace hot sauce for chili pepper or dried chili flakes if hot sauce is not available to you.
