Avocado Salsa – (Guasacaca)

Avocado Salsa – (Guasacaca)

A Venezuelan version of their beloved Guasacaca from the new Cooking Light Cookbook Global Kitchen.  This avocado salsa is more of a chunkier avocado relish made with made with vinegar, Dijon mustard, jalapeno and garlic.  Serve chunky or blend until smooth – both are tantalizing.

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Avocado Salsa

Author: Vianney Rodriguez

Ingredients

• 2 cups finely chopped onion
• ¾ cup finely chopped red bell pepper
• 3 tablespoon finely chopped seeded jalapeno pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoons Dijon mustard
• ¾ teaspoons sea salt
• ¼ teaspoons freshly ground pepper
• 1 large garlic clove mince
• 1 1 /2 cups chopped peeled avocado about 2
• 1 1 /2 cups chopped seeded plum tomato about 1
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoons hot pepper sauce

Instructions

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.

Recipe Notes

recipe from Cooking Light's Global Kitchen