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.

Steps


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.

Ingredients


onions, red bell pepper, jalapeno peppers, extra virgin olive oil, white wine vinegar, dijon mustard, sea salt, fresh ground black pepper, garlic clove, avocados, plum tomatoes, fresh cilantro, hot pepper sauce