Creamy Avocado-Tomato Salsa
From Adrienne Weiss
This juicy salsa hails from Venezuela, where it’s known as “Guasacaca” and is used as a condiment. It’s not as much a guacamole as it is a cool, tangy sauce with a hint of extra richness from the olive oil. It’s great with empanadas, but it’s also stellar heaped alongside beans and rice or chips. In Venezuela, it’s typically served with grilled foods. Try it with grilled tofu or tempeh.
Time: 15 Minutes
- 4 cloves garlic, minced
- 3 avocados, peeled, seeded and diced
- 1 to 2 large ripe tomatoes, finely diced
- 1 cup white onion, finely minced
- 6 tablespoons lime juice
- 4 tablespoons olive oil
- 6 tablespoons fresh cilantro, finely chopped
- 1 teaspoon salt, or to taste
- A few dashes of bottled red hot sauce for a little heat (optional)
Place all ingredients in a mixing bowl. Using a potato masher or fork, gently mash ingredients just enough to create a creamy texture, but still leaving some small chunks of avocado. Taste and adjust flavor with salt, lime juice, cilantro and/or hot sauce, if desired. Serve immediately and enjoy!