Guasacaca - Venezuelan Avocado Salsa

cookiedog's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 6 cups

• 2 cups finely chopped onions
• ¾ 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
• ¾ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 1 large garlic clove , minced
• 1 ½ cups chopped peeled avocados (about 2)
• 1 ½ cups chopped seeded plum tomatoes (about 1 pound)
• 2 tablespoons chopped fresh cilantro
• ¼ 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.

Reviews

[Andi of Longmeadow Farm]

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.

[Vicki in CT]

Absolutely amazing salsa. Everything works with these ingredients. WONDERFUL. For ZWT.