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.
The Guasacaca was fantastic! It made what I thought was a lot but my guests loved it so much it was all gone! I am making this again today for a cookout I am attending. I followed the directions exactly and it was super yummie!
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