Colombian Avocado Salsa

Ingredients for Colombian Avocado Salsa

• 50g chopped fresh ají dulce chillies (seeded if desired)

• 1 1/2 teaspoons finely chopped fresh habanero chilli with seeds

• 90ml distilled white vinegar

• 2 hard-boiled large eggs, coarsely chopped

• 2 (6- to 230g ) firm-ripe avocados, coarsely mashed (240g )

• 160g chopped tomato

• 1 cup chopped white onion

• 3/4 cup chopped coriander

How to make Colombian Avocado Salsa

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.