Chileans put avocado on everything, including hotdogs. A hotdog with palta, tomato, and mayo (yes, mayo on a hotdog—it takes some getting used to) is called an Italiano, since it replicates the colors of the Italian flag. A completo comes with palta, tomato, mayo, and ketchup. Complete, indeed.

Paltas are also a popular condiment for hamburgers, and I must say, it is a treat. It’s become a Flaherty family tradition—a hamburger just isn’t a hamburger without mashed avocado.

Since I always have avocados in the fridge, at varying degrees of ripeness, I recently put together an avocado relish that really works nicely with just about everything—grilled chicken or steak, fish, burritos. The key is to use green avocados that are firm to the touch but not rock hard. If the avocado is soft, you’ll wind up with a mushy mess. Finally, I don’t usually add the chili pepper, but it’s a nice touch when you want something spicier.

Avocado relish

1 firm avocado, peeled and diced
1/2 red bell pepper, diced
1/2 red yellow pepper, diced
1 large green onion, minced
2 TBSP minced cilantro
minced green chili pepper, to taste (optional)
a dash of vinegar or a squeeze of lemon
a drizzle of olive oil (not much, since the avocado is naturally oily, but a little bit helps hold it together)
salt and pepper

Prepare everything but the avocado. Add the avocado just before serving, dress, and voila.