Combine red onion, tomato, sweet pepper, Grace Hot Pepper Sauce and chopped parsley in a large bowl.
Add the avocado and squeeze on the lime juice.
Drizzle on the vegetable oil and add salt.
Gently fold the mixture to ensure even distribution. Cover and put to chill.
To Serve: Serve with Poached Fish Fillet.
Recipe submitted and presented by Chef Martin Sterling