Ingredients
-
2
-
3/4
-
3
-
3
-
3
-
1
-
3/4
-
1/4
-
1
-
1 1/2
-
1 1/2
-
2
-
1/4
-
-
Directions
Guasacaca – Venezuelan Avocado Salsa, This is like a relish that can be served with baked corn chips or sauteed plantains This salsa has a touch of European flair from the Dijon Please allow 3 hours to let the flavors marry before adding the final ingredients From Cooking Light June 2008 , This was unbelievably delish! I round up mixing this up to much, but the taste was just so spot on I love the use of red bell pepper, jalapeno, fresh cilantro, of course the tomatoes and hot pepper sauce used plantain chips and white corn chips for dipping The vinegar and mustard give this such a nice kick coupled with the jalapeno, this was right up my alley I wish I had another avocado! I plan to make this relish during the whole summer as it will does justice to all the ingredients Thank you, cookie! We did wait the 3 hours, but gosh, I could of eaten the whole thing sooner! Made for *ZWT4* June 2008
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Steps
|
1
Done
|
Combine First 9 Ingredients in a Large Bowl; Toss Mixture Gently. |
|
2
Done
|
Cover and Refrigerate 3 Hours. |
|
3
Done
|
Stir in Avocado and Remaining Ingredients Just Before Serving. |
