Guasacaca - Venezuelan Avocado Salsa

READY IN: 20mins
Recipe by cookiedog

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.

Top Review by Andi of Longmeadow

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.

Ingredients Nutrition


  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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