Avocado Salsa (Guasacaca) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Every Latin American country has its own salsa variation; this mixture of avocado, tomato, onion, and jalapeño is popular in Venezuela. Some recipes mash the ingredients into a guacamole-like paste, and others, like ours, are chunky, more like a relish. This version includes a little tangy Dijon mustard and white wine vinegar, which lend a European touch. Serve with Sautéed Plantains or baked corn chips. Allow sufficient time (three hours) to let flavors marry before adding the final ingredients and serving. Ingredients:
2 cups finely chopped onion |
3/4 cup finely chopped red bell pepper (1 small) |
3 tablespoons finely chopped seeded jalapeño pepper |
3 tablespoons extravirgin olive oil |
3 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
3/4 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1 large garlic clove, minced |
1 1/2 cups chopped peeled avocado (about 2) |
1 1/2 cups chopped seeded plum tomato (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. Cover and refrigerate 3 hours. Stir in avocado and remaining ingredients just before serving.
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