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his Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.
This recipe originally accompanied Beer-Marinated Flank Steak with Aji and Guacamole .
1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
2 tablespoons chopped serrano chiles with seeds
1/4 cup (or more) water
2 1/2 tablespoons (or more) fresh lime juice
Coarse kosher salt
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