Salsa Guasacaca Venezuelan Avocado Salsa Recipes

Steps:

• Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak.

Steps:

• 1. Mash one of the avocados and place in a bowl. Stir in olive oil and vinegar. Chop other avocados and stir in.
• 2. Finely chop onion and red and green pepper. Mince garlic. Add to avocados along with chopped tomatoes.
• 3. Season with salt, pepper, and hot sauce to taste.

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.

Steps:

• Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
• Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
• In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
• Serve fresh.