Guasacaca - Venezuelan Avocado Salsa

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.

• Ready In: 20 mins
• Yields: 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.