Guasacaca - Venezuelan Avocado Salsa Recipe #305348
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.
by cookiedog
20 min | 20 min prep
6 cups
- 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
- Combine first 9 ingredients in a large bowl; toss mixture gently.
- Cover and refrigerate 3 hours.
- Stir in avocado and remaining ingredients just before serving.
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5 stars