Guasacaca Venezolana (Venezuelan Guasacaca Sauce Recipe)

Name: Venezuelan Guasacaca Sauce Recipe (Guasacaca Venezolana)
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 Bunch of Fresh Cilantro; 1/2 Ripe Avocado ((peeled and seeded)); 1/2 Medium red Onion ((roughly chopped)); 1/2 Green Bell Pepper (&seeded and roughly chopped)); 2 Garlic cloves; 2 tablespoons White Vinegar; 1/4 cup Water; 2 tablespoons Vegetable Oil ((not Olive oil)); 3/4 teaspoon Salt; 1/4 teaspoon Black pepper

Modified: Jan 19, 2026 · Published: Jun 24, 2022 by Juyali (ju-ja-lee) · This post may contain affiliate links · 42 Comments

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4.75 from 16 votes

Oh… our Guasacaca Venezolana (Venezuelan Guasacaca Sauce ). If you have not tried this Venezuelan green sauce, it is time you give it a shot.
Venezuelan Guasacaca sauce is made under 5 minutes and only with fresh staple ingredients. A fresh, tangy, creamy, and absolutely delicious condiment.

Venezuelan guasacaca (guasacaca venezolana) in a white bowl

Guasacaca brings so many memories of my life in Venezuela, like a Parrillada (barbecue) and drizzling fresh Guasacaca over grilled meats (carne asada, also known as Parrilla), chorizo and yuca.

This is my mom’s traditional recipe and one I make often for family and friends who just love it (like my American amigo Jon J. who can't get enough of it!!!) He keeps telling me we should mass-produce and market it to Trader Joe's. What do ya all think!!?).

There are other variations as everyone adds their own touch. Still, you can rest assured that this is an authentic Venezuelan Guasacaca recipe!

What is Guasacaca made of?

A Traditional Venezuelan Guasacaca sauce recipe (Receta tradicional de Guasacaca Venezolana) has lots of Cilantro for an herbal character and rich green color, green bell pepper for an earthy taste, garlic, onion, and the hallmark of its tanginess, the white vinegar. The vinegar is what makes Guasacaca different from Guacamole.

Guasacaca is not typically a hot sauce, but it can be if you are a lover of hot and spicy food. Add some Jalapeños or Serrano peppers for a spicy Guasacaca.

Guasacaca is considered a condiment (like my Argentinian Chimichurri Sauce recipe) drizzled over grilled meats (like this Grilled Skirt Steak with Guasacaca) or with arepas! It is custom to find Guasacaca served at food trucks and restaurants in Venezuela. A staple of Venezuelan cuisine!!

Guasacaca is also great for dipping, dressing, and spreading. It is very versatile and one of my favorite Venezuelan sauces!!

Guasacaca versus Guacamole

They are similar but certainly not the same!!

Since Guasacaca is blended, it is a smoother sauce versus the chunkier texture of Guacamole.
Guasacaca has LOTS of fresh cilantro, much more than Guacamole.
Guasacaca is tangier because it has Vinegar which Guacamole does not. Vinegar is a hallmark of traditional Venezuelan Guasacaca. The acidity of the white Vinegar is key to Guasacaca’s unique flavor.
Guasacaca includes green bell pepper and does not typically include Jalapeño or Serrano, which is called for in Guacamole.

Guacamole and Guasacaca are like cousins who look so alike on the outside yet so different on the inside. Still, everyone in the family adores them for who they are!!

Guasacaca is super easy to make and a part of traditional Venezuelan food. Just throw all the ingredients in the blender (that’s how my mom makes it!), but you can also use a food processor (if you wanna be fancy.?).

Jump to:

What is Guasacaca made of?
Guasacaca versus Guacamole
Equipment
Guasacaca Sauce Ingredients and substitutions
Instructions
Why is my Guasacaca bitter?
Variations
Storage
Other Latin sauces, salsas and spreads you may like
Pairing
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How to Make this easy Guasacaca recipe in less than 5 minutes

Equipment

• Electric blender (or food processor)
• Cutting board
• Large knife
• Glass container for storing.

Guasacaca Sauce Ingredients and substitutions

(See the printable version of the recipe card with ingredient quantities at the bottom of this post)

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Fresh Cilantro
Ripe Avocado
Red Onion
Green Bell Pepper, seeded and roughly chopped
Garlic
White Vinegar – This is the best vinegar for Guasacaca. But you may substitute with Apple Cider or Red wine Vinegar if necessary.
Water
Vegetable Oil (not Olive oil)
Salt and Black pepper

Expert tip!
You can add more Avocado for a thicker and creamier consistency. However, do not add more onion as it will make the Guasacaca bitter (my mom’s advice that I follow to the T!). Adding a yellow bell pepper also works but, the sauce will not be as green. Still delicious.

Instructions

Here is the best part! This Venezuelan salsa is so easy. All you need to do is throw all ingredients in a blender and process until they are nicely blended and the sauce has a smooth, homogenous, and creamy consistency. Adjust the salt and pepper to your preference. This is why it is one of my favorite Venezuelan recipes!

Chopped Guasacaca ingredients in a blender

Expert tip:
Guasacaca can be made ahead but should be kept refrigerated. It tastes best if used within 24-48 hours. However, it will keep in the fridge for up to 5 days. The vinegar contributes to maintaining its color and freshness.

Why is my Guasacaca bitter?

Too much onion will contribute to bitterness in Guasacaca. Do not add more than what the recipe calls for. My mom’s advice!!

I hope you enjoy this easy Venezuelan Guasacaca Sauce recipe and that it becomes one of your go-to sauces! Enjoy! Disfruten!

Venezuelan guasacaca (guasacaca venezolana)

Variations

No avocado? While it may sound hard to believe! Another traditional version of Venezuelan Guasacaca has no avocado (Guasacaca Venezolana sin aguacate). Yes, hard to believe someone would dare to skip the avocado! But truthfully, it’s just as amazing! Give it a try. ?

Storage

Guasacaca is best stored in an airtight glass container in the refrigerator. It will keep fresh and green for about 5 days. Take out of the fridge 30-60 minutes before serving.

Other Latin sauces, salsas and spreads you may like

See more Sauces, Dips, Spreads, and Salsas →

Pairing

See more Main Dishes and Dinner →

📖 GET THE RECIPE! 🍽️

Venezuelan Guasacaca Sauce Recipe (Guasacaca Venezolana)

This traditional Venezuelan Guasacaca (Guasacaca Venezolana) is creamy, fresh tangy, and absolutely delicious! Perfect for drizzling over grilled meats, dipping, or spreading!

4.75 from 16 votes

Print Pin Rate

Course: Sauces

Cuisine: Venezuelan

Keyword: venezuelan cuisine

Prep Time: 5

Total Time: 5

Servings: Servings

Calories: 75kcal

Author: Juyali (ju-ja-lee)

Equipment

Electric Blender

Ingredients

1/2 Bunch of Fresh Cilantro
1/2 Ripe Avocado (peeled and seeded)
1/2 Medium red Onion (roughly chopped)
1/2 Green Bell Pepper &seeded and roughly chopped)
2 Garlic cloves
2 tablespoons White Vinegar
1/4 cup Water
2 tablespoons Vegetable Oil (not Olive oil)
3/4 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

This Venezuelan sauce is so easy.
All you need to do is throw all ingredients in a blender and process until they are nicely blended and the sauce has a smooth, homogenous, and creamy consistency. Adjust the salt and pepper to your preference.

Would you like to save this recipe?

We'll email this recipe post to you, so you can come back to it later!

Notes

Guasacaca is tangier because it has Vinegar which Guacamole does not. Vinegar is a hallmark of traditional Venezuelan Guasacaca. The acidity of the Vinegar is key to Guascaca’s unique flavor.
While White Vinegar is best for Guasacaca, you may substitute with Apple Cider or Red wine Vinegar if necessary.
You can add more Avocado for a thicker and creamier consistency. However, do not add more onion as it will make the Guasacaca bitter (my mom’s advice!).
Guasacaca is best stored in an airtight glass container in the refrigerator. It will keep fresh and green for about 5 days. Take out of the fridge 30-60 minutes before serving.

Nutrition

Comments

4.75 from 16 votes