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.
Cooking Light JUNE 2008
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.
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