Another one of our family favorites, this Quick Columbian Guacamole became a fixture in our rotation after seeing a similar version in the Wall Street Journal of all places over a decade ago.
Tweaking around the edges to suit our family palate, we’ve finally settled more or less on this recipe, though we sub different peppers all the time pending what happens to be fresh and handy (jalapeno, fresno, even a poblano now and then).
Now that summer is in full bloom, we find this smooth guacamole version is a perfect pairing with just about any sizzling protein off the grill, and often we’re smearing a big spoonful across a pork chop or ribeye and the accompanying cherry tomatoes too.
With the amount of lime juice in the recipe (fresh is best as always), we can even hold this one for 24 hours (spritz a bit more lime juice on before storing in an airtight container), though there are rarely any leftovers.
2 large avocados, pitted, peeled, rough chopped
1/2 (or more) cup chopped cilantro
1/2 (or more) cup sweet onion, chopped
2 serrano chiles, stemmed, seeded, and chopped
Juice of 2 large limes (may need more)
1/4 to 1/2 cup water
Using your trusty food processor or blender, combine the avocado, cilantro, onion, chiles, and lime juice until creamy. Add the water 1/4 cup at a time, pulsing until smooth. Taste and adjust for lime, cilantro, and whatever pepper you’re using.
Scoop into your serving bowl, spritz with a lime quarter and sprinkle with a bit of good kosher salt. Cover and throw in the fridge if your not using this immediately…
Enjoy.
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