Guasacaca

• 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)

1. 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.
2. 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.
3. 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.

onion, green bell peppers, avocados, garlic, flat leaf parsley, fresh cilantro, red wine vinegar, kosher salt, black pepper, olive oil, red bell peppers, tomatoes

Taken from www.food.com/recipe/guasacaca-427564 (may not work)