Colombian avocado ají is a fresh, creamy, mildly spicy sauce enjoyed in many parts of the country. It combines ripe avocado with cilantro, scallions, hot pepper, lime, and vinegar to create a smooth accompaniment for arepas, empanadas, grilled meats, potatoes, and fried snacks.
Unlike thinner Colombian ají pique, this version has a thick texture from the avocado. Serve it freshly made to enjoy its bright green color, fresh flavor, and balance of creamy avocado with tangy lime.
Ingredients
- 300 g ripe avocado flesh (2 medium avocados)
- 80 ml cold water (1/3 cup)
- 30 ml lime juice (2 tablespoons)
- 15 ml white vinegar (1 tablespoon)
- 40 g scallions, finely chopped (1 large stalk)
- 15 g fresh cilantro, finely chopped (1/2 cup)
- 15 g fresh green hot pepper (1 small pepper)
- 5 g garlic, minced (1 clove)
- 4 g salt (3/4 teaspoon)
- 1 g ground cumin (1/2 teaspoon)
- 15 ml vegetable oil (1 tablespoon)
Preparation
- Prepare the ingredients, wash the scallions, cilantro, and hot pepper thoroughly. Remove the pepper seeds for a milder sauce, then cut the avocado into large pieces.
- Blend the sauce, add the avocado, water, lime juice, vinegar, scallions, cilantro, hot pepper, garlic, salt, and cumin to a blender. Blend for 1 minute, until smooth and creamy.
- Adjust the texture, add the oil and blend for a few more seconds. For a thinner sauce, add cold water 15 ml (1 tablespoon) at a time until it reaches your preferred consistency.
- Serve or chill, transfer the avocado ají to a lidded container and press plastic wrap directly against the surface to slow browning. Serve chilled or at room temperature.
Chef’s tips
- Use ripe but still firm avocados for a creamy sauce without bitterness.
- Add the lime juice right after cutting the avocados to help preserve their color.
- Taste the pepper before blending because fresh peppers can vary greatly in heat.
- Enjoy the sauce on the day you make it for the best flavor and color.
Traditional variations
Some Colombian households use extra cilantro and leave out the cumin for a more herb-forward sauce. You can also fold in chopped green tomato or ripe tomato for a more rustic texture, although the creamy avocado version is the most distinctive.
How to serve
Serve avocado ají in a small bowl with Colombian empanadas, corn arepas, patacones, boiled cassava, or grilled meats. It also works beautifully with sancocho, a Colombian snack platter, or fried criolla potatoes.
Recommended sides
- Colombian empanadas.
- Corn arepas.
- Patacones.
- Fried criolla potatoes.
- Boiled cassava.
- Grilled steak or chicken.
Food culture note
Avocado is a familiar ingredient on Colombian tables, served in salads, as a side dish, and in sauces. Turning it into ají creates a thicker, gentler sauce that still carries the fresh, spicy personality of Colombian criollo condiments.
Frequently Asked Questions
Choose an avocado that is ripe, creamy, and free from tough fibers. It should give slightly when pressed, but it should not be overly soft or have dark areas. A ripe, firm avocado produces a smooth sauce with a stable texture and attractive color.
Lime juice helps slow oxidation. Store the sauce in an airtight container and press plastic wrap directly on its surface. Refrigerate it and use it preferably on the same day, when it will have its freshest flavor and brightest green color.
Yes. Mash the avocado thoroughly with a fork and finely chop the scallions, cilantro, garlic, and hot pepper. Stir everything together with lime juice, vinegar, salt, cumin, oil, and water until you have a rustic, creamy sauce.
