Guasacaca Salsa De Venezuela
.
Yield
6 servingsPrep
8 minCook
0 minReady
3 1/6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
tomatoes
|
|
| 1 | medium |
onions
|
|
| 2 | each |
avocados
peeled and seeded |
|
| ¼ | cup |
sweet red bell peppers
minced, optional |
*
|
| ¾ | cup |
cilantro
chopped |
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
tomatoes
|
|
| 1 | medium |
onions
|
|
| 2 | each |
avocados
peeled and seeded |
|
| 59 | ml |
sweet red bell peppers
minced, optional |
*
|
| 177 | ml |
cilantro
chopped |
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
Directions
Chop by hand, all the vegetables.
And the remaining ingredients and mix together.
Chill for at least 3-hours.
Serve as a dip for nacho chips or as a salsa with anything.
