Guasacaca - Venezuelan Avocado Salsa

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 15

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.

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.

By RecipeOfHealth.com