Salsa
Guasacaca - (
Spicy Avocado Sauce )
Classic
Latin American Recipe
Makes:
about 1 1/2 cups of sauce
Ingredients:
1 small Ripe Tomato
1 Large Ripe Avocado
1/4 cup Olive Oil
1 tbls. Red Wine Vinegar
1/2 tspn. Chili Paste (or very finely chopped, seeded, fresh hot
chili teaspoon salt)
1/2 tspn. Freshly Ground Black Pepper
2 tbls. Finely Diced Green Pepper
1 Cold Hard-Cooked Egg (finely chopped)
1 tbls. Fresh Parsley (finely chopped)
1 tspn. Fresh Coriander (cilantro - finely chopped)
Procedure:
1. Cut out the stem of the tomato, then slice
the tomato in half crosswise. Squeeze each half gently to extract
the seeds and juices, discard them, and chop the tomato into l/2-inch
dice. Cut the avocado in half. With the tip of a small knife,
loosen the seed and lift it out. Remove any brown tissue-like
fibers clinging to the flesh. Strip off the skin with your fingers,
starting at the narrow stem end (the dark-skinned variety does
not peel easily; use a small, sharp knife to pull the skin away,
if necessary). Chop the avocado into small dice.
2.
In a large mixing bowl combine the oil, vinegar, chili paste (or
fresh chili), salt and black pepper, and, with a large wooden
spoon, mix well. Add the diced tomato, avocado, green pepper,
chopped egg, parsley and coriander, and mix together gently but
thoroughly. Taste for seasoning.
Salsa Guasacaca
is traditionally served with grilled meats.
Other
Related Links:
Classic
Latin American Recipes