Kat's Tomato Avocado Egg Salsa
1 sm Ripe tomato
1 lrg Ripe avocado
1/4 cup Olive oil
1/2 tsp Red chili paste -- or very
Finely chopped, seeded
Fresh hot chili
1 tsp Salt
1/2 tsp Black pepper -- freshly
Ground
2 tbl Green pepper -- finely
Diced
1 x Cold hard (boiled ?) cooked
Egg -- finely chopped
1 tbl Fresh parsley -- finely
Chopped
1 tsp Fresh coriander, (cilantro)
Finely chopped
Method :
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 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 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 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.