Recipe - Salsa Guasacaca (Spicy Avocado Sauce)

1 small Ripe tomato
1 lg Ripe avocado
One fourth cup Olive oil
One half teaspoon Red chili paste or very
Finely chopped, seeded
Fresh hot chili
1 teaspoon Salt
One half teaspoon Black pepper freshly
Ground
2 tablespoon Green pepper finely
Diced
1 Cold hard (boiled ?) cooked
Egg finely chopped
1 tablespoon Fresh parsley finely
Chopped
1 teaspoon Fresh coriander; (cilantro)
Finely chopped

Cut out the stem of the tomato, then slice the tomato in half crosswise.
Squeeze each half gently to extract the seeds and juices discard them, and
chop the tomato into One fourth inch dice. Cut the avocado in half. With the tip
of a small knife, loosen the seed and lift it out. Remove any brown
tissuelike fibers clinging to the flesh. Strip off the skin with your
fingers, starting at the stem end (the dark skinned variety does not peel
easily; use as 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 minced 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.

Recipe By :

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip