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

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

Calories:

46 (72% from fat)

Fat:

3.7g (sat 0.5g,mono 2.5g,poly 0.5g)

Protein:

0.8g

Carbohydrate:

3.5g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

77mg

Calcium:

6mg