| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Ripe tomato |
| 1 |
lg |
Ripe avocado |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Chili paste or fresh hot chili; very finely chopped and seeded |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
|
Hard cooked egg; finely chopped |
| 1 |
tb |
Fresh parsley; finely chopped |
| 1 |
ts |
Cilantro; finely |
INSTRUCTIONS
Cut the stem out of the tomato, then slice the tomato in half crosswise.
Squeeze each half gently to extract the seeds and juices, discard the, 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 borwn
tissuelike fibers clinging to the flesh. Strip off the skin with your
fingers, starting a 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. In a large mixing bowl combine the oil,
vinegar, chili paste (or fresh chili), salt and black pepper, and, with a
large wooden spoon, mid well. Add the diced tomato, avocado, green pepper,
chopped egg, parsley and cilantro and mix together gently but thoroughly.
Taste for seasoning.
Serving Ideas : Salsa guasacaca is traditionally served with grilled
NOTES : Guasacaca sauce was always served with grilled meats when I was in
Venezuela. I'm not sure if this is the same one.
Recipe by: Time Life, Latin American Cooking, 1968, p. 84
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16,
1998
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