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.
Fabulous as a dip, or as a condiment on top of burgers, etc.
July 11, 2009
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!