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Avocado Salsa (Guasacaca)

Yield 6 cups (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  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.