| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sauces | 2 | Servings | |
INGREDIENTS
| 1 | sm | Ripe tomato |
| 1 | lg | Ripe avocado |
| 1/4 | c | Olive oil |
| 1/2 | ts | Red chili paste — or very |
| Finely chopped, seeded | ||
| Fresh hot chili | ||
| 1 | ts | Salt |
| 1/2 | ts | Black pepper — freshly |
| Ground | ||
| 2 | tb | Green pepper — finely |
| Diced | ||
| 1 | Cold hard (boiled ?) cooked | |
| Egg — finely chopped | ||
| 1 | tb | Fresh parsley — finely |
| Chopped | ||
| 1 | ts | Fresh coriander; (cilantro) |
| Finely chopped |
INSTRUCTIONS
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 1/4 inch dice. Cut the avocado in half. With the tip of a small knife, loosen the seed and lift it out. Remove any brown tissuelike fibers clinging to the flesh. Strip off the skin with your fingers, starting at the stem end (the dark skinned variety does not peel easily; use as small, sharp knife to pull the skin away, if necessary). Chop the avocado into small dice. 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. Guasacaca is traditionally served with grilled meats. Recipe By : From: The Cuisines Of Mexico By Diana K File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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