Salsa Guasacaca

SPICY AVOCADO SAUCE

To make about 11/2 cups of sauce

1 small ripe tomato
1 large ripe avocado
1/4 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon red chili paste
or very finely chopped, seeded,
fresh hot chili

1 teaspoon salt

1/2 teaspoon freshly ground black
pepper

2 tablespoons finely diced green
pepper

1 cold hard-cooked egg, finely
chopped

1 tablespoon finely chopped fresh
parsley

1 teaspoon finely chopped fresh
coriander ( cilantro)

This is a favorite of Venezuela.

Cut out the stem of the tomato, then slice the tomato in half cross-
wise. 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 tissue-like fibers clinging to the flesh. Strip off the skin with your
fingers, starting at 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, 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.