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Avocado Salsa (Guasacaca)

Avocado Salsa (Guasacaca)

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.

This recipe goes with Arepas with Savory Topping

Cooking Light JUNE 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 72%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.8g
  • Carbohydrate: 3.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 77mg
  • Calcium: 6mg
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Avocado Salsa (Guasacaca) recipe

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