Venezuelan Guasacaca Sauce Recipe (Guasacaca Venezolana)

Venezuelan-guasacaca-(guasacaca-venezolana) in a white bowl

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

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