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.”
READY IN:
20mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 9 ingredients in a large bowl; toss mixture gently.
  2. Cover and refrigerate 3 hours.
  3. Stir in avocado and remaining ingredients just before serving.

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