Guasacaca - cooking recipe

Ingredients

1 medium onion, roughly chopped
2 green bell peppers, seeded deveined and roughly chopped
3 ripe avocados, peeled and seeded
2 large garlic cloves
1/2 bunch fresh flat leaf parsley
1/2 bunch fresh cilantro
1/3 cup red wine vinegar
1 tablespoon kosher salt, to taste
1/4 teaspoon black pepper
1 cup olive oil
For dip
2 red bell peppers (optional)
2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

Preparation

Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8\" julienne, then cut across into 1/8\" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.