Avocado Salsa (Guasacaca)

recipe

Every Latin American country has its own salsa variation; this mixture of avocado, tomato, onion, and jalapeño is popular in Venezuela. Some recipes mash the ingredients into a guacamole-like paste, and others, like ours, are chunky, more like a relish. This version includes a little tangy Dijon mustard and white wine vinegar, which lend a European touch. Serve with Sautéed Plantains or baked corn chips. Allow sufficient time (three hours) to let flavors marry before adding the final ingredients and serving.

Yield:

6 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 72 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 0.8 g
Carbohydrate 3.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 77 mg
Calcium 6 mg

Ingredients

2 cups finely chopped onion
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeño pepper
3 tablespoons extravirgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocado (about 2)
1 1/2 cups chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

Preparation

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.

Note:

Maria Baez Kijac,

June 2008
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