Guasacaca - Venezuelan Avocado Salsa - cooking recipe

Ingredients

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

Preparation

Combine first 9 ingredients in a large bowl; toss mixture gently.
Cover and refrigerate 3 hours.
Stir in avocado and remaining ingredients just before serving.