Salsa Guasacaca - Venezuelan Avocado Salsa

I found this recipe online and assigned it to my 5th grade Spanish students. It was a big hit with the kids! Guasacaca is traditionally served with grilled meats, but it's also good with chips and crackers.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 1  small  ripe tomatoes
• 1  large  ripe avocado
• 2  garlic cloves
• 1⁄4 cup olive oil
• 2  tablespoons vinegar
• 1  small  fresh  hot pepper, finely chopped with the seeds removed
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  cold hard-boiled egg, finely chopped
• 3  sprigs  of finely chopped parsley
• 3  sprigs  of finely chopped fresh cilantro

Directions

1. Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
2. Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
3. In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
4. Serve fresh.