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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 166g Recipe makes 6 cups) The following items or measurements are not included below: 3 tablespoons white wine vinegar |
||
| Calories 157 | ||
| Calories from Fat 112 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 312mg | 13% | |
| Potassium 417mg | 11% | |
| Total Carbohydrate 12.0g | 3% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 4.6g | ||
| Protein 2.0g | 3% | |
Guasacaca - Venezuelan Avocado Salsa
By: cookiedog
May 28, 2008
This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.
6 cups
Ingredients
- 2 cups finely chopped onions
- 3/4 cup finely chopped red bell pepper (1 small)
- 3 tablespoons finely chopped seeded jalapeno peppers
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 large garlic clove, minced
- 1 1/2 cups chopped peeled avocados (about 2)
- 1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon hot pepper sauce
Directions
1
Combine first 9 ingredients in a large bowl; toss mixture gently.2
Cover and refrigerate 3 hours.3
Stir in avocado and remaining ingredients just before serving.
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- Course > Appetizers > Dips
- Course > Side Dishes
- Main Ingredient > Fruit
- Cuisine > South American > Venezuelan
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Andi of Longmeadow Farm
On Jul 1, 2008
This was unbelievably delish! I round up mixing this up to much, but the taste was just so spot on. I love the use of red bell pepper, jalapeno, fresh cilantro, of course the tomatoes and hot pepper sauce. I used plantain chips and white corn chips for dipping. The vinegar and mustard give this such a nice kick coupled with the jalapeno, this was right up my alley. I wish I had another avocado! I plan to make this relish during the whole summer as it will does justice to all the ingredients. Thank you, cookie! We did wait the 3 hours, but gosh, I could of eaten the whole thing sooner! Made for ZWT4 June 2008.
From: Vicki in CT
On Jun 8, 2008
Absolutely amazing salsa. Everything works with these ingredients. WONDERFUL. For ZWT.
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