Salsa guasacaca (spicy avocado sauce)
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Salsa guasacaca (spicy avocado sauce)
  Spicy    Salsa    Sauces    Avocado  
Last updated 6/12/2012 1:21:18 AM. Recipe ID 53449. Report a problem with this recipe.
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      Title: Salsa guasacaca (spicy avocado sauce)
 Categories: Other sauce
      Yield: 2 Servings
 
      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
 
  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.
  
  




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Recipe ID 53449 (Apr 03, 2005)

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