Avocado Salsa

Kristi Anderson made this authentic fresh salsa — with chunky, relish-like ingredients for the parish’s Venezuelan night event. Served with tortilla chips, the striking kaleidoscopic-colored condiment was a hit — both in flavor and looks! CJK

Avocado Salsa

(Guasacaca)

2 large onions, finely chopped

1 small red bell pepper, finely chopped

1 jalapeño pepper, seeded and finely chopped  

1 large garlic clove, minced

3 tbsp. olive oil

3 tbsp. white wine vinegar

1 tsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 avocados, peeled and chopped

6 medium-sized plum tomatoes, seeded and chopped

1/4 cup cilantro, chopped

1/4 tsp. hot pepper sauce

Combine first nine ingredients in a large bowl; toss mixture gently. Cover and refrigerate three hours. Stir in avocado and other remaining ingredients just before serving.

Yield: 6 cups or 24 (1/4 cup) servings

A note from Kristi: After the menu for the event had been decided, I realized that many of the choices were similar in hue so I searched for a colorful yet authentic accompaniment. The vivid green avocados and vibrant red tomatoes in this popular Venezuelan salsa caught my eye. A simple and easy side dish to prepare, I made this a few hours before the event, which kept the ingredients fresh yet allowed time for the flavors to mingle. Adding the avocados just before serving prevented them from turning brown.

A note from Carol: Similar to Mexican guacamole, guasacaca is often served in Venezuela as accompaniment to grilled meats, poultry, salads, empanadas and arepas. This spicy avocado salsa is thinner and more acidic than its Mexican cousin.