Guasacaca Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 ripe avocados
3 tomatoes
1 onion, diced
1/2 red chile (Fresno), seeded and diced
1/2 green chile (jalapeno), seeded and diced
1 Tbsp. chopped parsley
1 Tbsp. chopped cilantro
1/4 cup wine vinegar
1/2 cup oil
2-1/2 tsp. salt
1/4 tsp. fresh ground black pepper
Instructions:
Peel and dice the tomatoes, then add the diced chile peppers and onions. Using a wooden spoon, mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, oil, salt and pepper.
Peel the avocados and puree the riper one. Dice the other one, saving one of the avocado pits. Add the avocados to the other ingredients and place the avocado pit in the sauce. This will keep the sauce from turning black if the sauce is not used immediately. Refrigerate and remove the pit before serving.