Venezuelan guasacaca is a creamy, vibrant and versatile savoury avocado sauce. This sauce incredibly easy and simple.
Just because it’s hard to pronounce the name of this sauce doesn’t mean it’s difficult to cook. This versatile avocado concoction is not as complicated as its name. All you need to do is blitzing the ripe avocado with onion, cilantro, parsley, habanero ( or green pepper), olive oil and vinegar (or lemon juice) until smooth and creamy.
There are many different version of guasacaca, all depend on personal taste. Some like it hot or mild, but I like it very hot. The thinner version usually uses as a condiment to drizzle over various food. Guasacaca also can be served as a topping for an arepa, steak, grilled chicken or even tacos. This vibrant avocado concoction also perfect as a simple dip for chips or fries. I like to dip my carrot sticks and cucumber in guasacaca for a healthy dose of potassium and fibre.
- 2 ripe avocadoes, seeded and roughly chopped
- 1 small onion, roughly chopped
- 1 clove garlic
- 1/4 cup fresh parsley, roughly chopped
- 1/2 cup roughly chopped cilantro
- 1 jalapeno, roughly chopped
- 1/4 cup lime juice
- 2 tablespoons vinegar
- 1/4 cup olive oil
- salt and freshly ground black pepper
- Place the avocado, onion, garlic, parsley, cilantro, jalapeno, lemon juice, vinegar and olive oil in a food processor and process until smooth and creamy. Season with salt and freshly ground black pepper.
- Serving this Venezuelan guasacaca with baked tortilla chips, carrot sticks, cucumber or your favourite vegetables for a healthy snack.