COLOMBIAN AVOCADO SALSA RECIPE – FOOD.COM
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 3 cups
|1/3 cup chile, aja dulce, fresh, seeded and chopped|
|1 1/2 teaspoons habaneros, fresh, finely chopped|
|6 tablespoons white vinegar, distilled|
|2 hard-boiled eggs, large, coarsely chopped|
|1 1/2 cups avocados, firm, ripe, coarsely mashed|
|1 cup tomatoes, ripe, chopped|
|1 cup white onion, sweet, chopped|
|3/4 cup cilantro, fresh, chopped|
- Purée chiles, vinegar, and 1 teaspoon salt in a blender.
- Transfer to a bowl and stir in remaining ingredients.
- Chill until ready to use.
Calories 218.1, FatContent 14.8, SaturatedFatContent 2.7, CholesterolContent 124.3, SodiumContent 56.3, CarbohydrateContent 16.2, FiberContent 7, SugarContent 5.8, ProteinContent 7.2
BEST COLOMBIAN AVOCADO SALSA (AJÍ DE AGUACATE) RECIPE – HOW TO …
Provided by: 177MILKSTREET.COM
Total time: 15 minutes
Cook time: 15 minutes
Yield: 3 1/2 Cups
|4 scallions, cut into 1-inch lengths|
|2 Anaheim chilies, stemmed, seeded and cut into rough 1-inch pieces|
|1 habanero chili, stemmed and seeded|
|1¼ cups lightly packed cilantro leaves and tender stems|
|2 tablespoons white vinegar|
|3 ripe avocados (see note), halved and pitted|
|3 hard-cooked large eggs, peeled and chopped|
|2 tablespoons lime juice|
|1 plum tomato, finely chopped|
- In a food processor, process the scallions and all 3 chilies until finely chopped, about 20 seconds. Add the cilantro, vinegar and 3/4 teaspoon salt. Process until the cilantro is finely chopped, about 10 seconds, scraping the sides of the bowl as needed.
- In a medium bowl, mash the flesh from 2 avocado halves and ⅓ of the chopped eggs with a fork until mostly smooth but with some lumps.
Coarsely chop the remaining 4 avocado halves and transfer to the bowl. Add the lime juice and fold with a rubber spatula to combine.
- Reserve 2 tablespoons of the chopped tomato and 2 tablespoons of the remaining chopped eggs for garnish. Mix the remaining tomato and eggs into the avocado mixture, then gently fold in the chili-cilantro mixture. Taste and season with salt.
AVOCADO-INFUSED AREPA WITH COLOMBIAN SCRAMBLED EGGS …
Provided by: Avocados From Mexico
Prep time: 00:25
|1 c. arepa flour|
|1 c. lukewarm water|
|1/2 ea. Avocados From Mexico; mashed to a smooth pulp|
|1/4 c. feta cheese, crumbled|
|2 T. vegetable oil|
|1 T + 1 t. avocado oil for the masa (1 t.) and cooking (1 T.)|
|Colombian Scrambled Eggs:|
|1/2 ea. Avocado From Mexico, cubed|
|4 ea. large eggs|
|1 ea. green onion stalk, thinly sliced (including the white portion)|
|1 ea. small tomato, diced|
|1 T. vegetable oil|
|Salt and pepper to taste|
- In a large bowl, combine the arepa flour, salt, water, feta and oil. Stir to combine. Add avocado mash and stir until fully mixed. Let sit for 5 minutes so the dough absorbs all the water.
- While the dough sits, slice green onion and dice tomatoes.
- Heat a cast iron skillet on medium-high heat with oil for cooking the arepas. Pinch off 3 tablespoon-size pieces of dough, roll into a ball and then flatten with the palms of your hands to make small discs until all of the dough is used.
- Place four discs in hot skillet and let them form a “crust”, approximately 3-4 minutes. Flip and finish cooking until golden brown. (TIP: Once cooked, let them rest on a cookie sheet so arepas don’t sweat and get soggy on a plate.)
- In a separate pan, heat oil on medium heat and fry the onions, tomato, salt and pepper. Once softened, add eggs and scramble. Use spatula to move eggs in pan so they cook evenly. Scramble until desired consistency.
- Evenly distribute eggs onto 4 plates. Add one arepa to each plate and serve.
Calories 430 cal, CarbohydrateContent 32 g, FiberContent 4 g, ProteinContent 11 g, SaturatedFatContent 6 g, SodiumContent 200 mg, SugarContent 2 g