Guasacaca (Avocado Salsa)

Name: Guasacaca (Avocado Salsa)
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 118 milliliters packed roughly chopped fresh cilantro leaves; 59 milliliters packed roughly chopped fresh parsley leaves; 2 medium cloves garlic; 1 small green bell pepper, stemmed, seeded, and roughly chopped; 2 ripe Haas avocados, seeded and roughly diced; 1 medium jalapeño, stemmed, seeded, and roughly chopped(optional); 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp lime juice from 1 lime; 79 milliliters olive oil; 1 small onion, quartered; 59 milliliters white vinegar

The recipe Guasacaca (Avocado Salsa) could satisfy your Mexican craving in around 10 minutes. This hor d'oeuvre has 173 calories, 1g of protein, and 16g of fat per serving. This recipe serves 8. A mixture of onion, haas avocados, jalapeño, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.

Ingredients you will need

Bell Pepper

Lime Juice

Avocado

Cilantro

Parsley

Vinegar

Garlic

Onion

Equipment you will use

Food Processor

Bowl

With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.

Ingredients you will need

Olive Oil

Sauce

Season sauce with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Sauce

Transfer to bowl and serve immediately.

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

118milliliters

packed roughly chopped fresh cilantro leaves 59milliliters

packed roughly chopped fresh parsley leaves 2medium cloves

garlic 1small

green bell pepper, stemmed, seeded, and roughly chopped 2

ripe Haas avocados, seeded and roughly diced 1medium

jalapeño, stemmed, seeded, and roughly chopped(optional)8servings

Kosher salt and freshly ground black pepper 1Tbsp

lime juice from 1 lime 79milliliters

olive oil 1small

onion, quartered 59milliliters

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.