- 1/3 cup chopped fresh ají dulce chiles (seeded if desired)
- 1 1/2 teaspoons finely chopped fresh habanero chile with seeds
- 6 tablespoons distilled white vinegar
- 2 hard-boiled large eggs, coarsely chopped
- 2 (6- to 8-ounce) firm-ripe avocados, coarsely mashed (1 1/2 cups)
- 1 cup chopped tomato
- 1 cup chopped white onion
- 3/4 cup chopped cilantro
- Purée chiles, vinegar, and 1 teaspoon salt in a blender. Transfer to a bowl and stir in remaining ingredients.