Description
This traditional Venezuelan Guasacaca (Guasacaca Venezolana) is creamy, fresh tangy, and absolutely delicious! Perfect for drizzling over grilled meats, dipping, or spreading!
Ingredients
Units
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Guasacaca Sauce 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 of White Vinegar
- 1/4 cup of Water
- 2 tablespoons of Vegetable Oil (not Olive oil)
- 3/4 teaspoon of 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.
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.
