Colombian Avocado Salsa
['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.
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