Guasacaca, or Venezulean avocado sauce, is a flavorful, fresh and delicious sauce (or dip!) that every home cook should know how to make IMO. If you’ve never had guasacaca before it’s sort of a cross between guacamole and chimichurri sauce.
Another opening with KWI love this homemade guasacaca alongside appetizers like tequeños or cachapas. But it’s also the perfect compliment to grilled meat (like carne asada) or to go on nachos or tacos.
Guasacaca Ingredients- Avocados
- Onion – I like yellow onion for a little sweetness, red is OK too
- Green bell pepper
- Jalapeño
- Garlic
- Cilantro
- Parsley
- Vinegar – I use rice vinegar, apple cider or simply white vinegar is fine too
- Lime
- Oil – I use olive oil but a plain oil, like canola or vegetable, would work well too
- Salt
Cut open the avocados and scoop out the meat. Smash well in a bowl with a fork. Set aside.
In a food processor add the bell pepper, jalapeño (seeds removed), garlic, cilantro and parsley. Pulse until a very fine texture.
Add the vegetable mixture to the smashed avocado bowl. Add the vinegar, lime juice and oil. Stir until well combined. Taste and add salt until you’re happy with it.
Notes- To me part of the appeal of this avocado sauce is the texture. It isn’t as thick and chunky as traditional guacamole. This can be a great dip but it also can be a really great sauce to pour or drizzle into things so a thin texture is the goal. This is why I recommend blending up the vegetable and herb ingredients in a food processor. A mortar and pestle could also work well.
- I remove all the seeds and from the jalapeño before adding it in. If you want more heat leave some of the seeds in. If you aren’t sure you can remove all the seeds and then add a different spice at the end along with salt, like red pepper flakes.
- Guasacaca is best served fresh, the day it is made. Avocado tends to turn brown as it’s exposed to air. So, if you do have leftovers or want to try and save this sauce here are some options. If you want to save it for later in the day or the next day I would cover it, pressing the plastic wrap right onto the sauce so no air can get in. If you want to save it for more than 24 hours I would put the sauce in an ice cube tray and freeze it.
- Classic Salsa
- Avocado Salsa
- Mango Salsa
- Pico De Gallo
- 7-Layer Dip
- Taco Dip
- Rotel Dip
- Enchilada Sauce
- Chipotle Sauce
- Cowboy Caviar
- Corn Dip
- Queso
Ingredients
- 2 ripe avocados
- ½ yellow onion
- 1 green bell pepper
- 1 jalapeño
- 3 cloves garlic
- ⅓ cup cilantro
- ¼ cup parsley
- 2 tablespoons vinegar
- 1 lime
- ¼ cup olive oil
- ¼ teaspoon salt
Instructions
- Cut open the avocados and scoop out the meat. Smash well in a bowl with a fork. Set aside.
- In a food processor add the bell pepper, jalapeño (seeds removed), garlic, cilantro and parsley. Pulse until a very fine texture.
- Add the vegetable mixture to the smashed avocado bowl.
- Add the vinegar, lime juice and oil.
- Stir until well combined.
- Taste and add salt until you’re happy with it.
Notes
- I remove all the seeds and from the jalapeño before adding it in. If you want more heat leave some of the seeds in. If you aren’t sure you can remove all the seeds and then add a different spice at the end along with salt, like red pepper flakes.
- Guasacaca is best served fresh, the day it is made. Avocado tends to turn brown as it’s exposed to air. So, if you do have leftovers or want to try and save this sauce here are some options. If you want to save it for later in the day or the next day I would cover it, pressing the plastic wrap right onto the sauce so no air can get in. If you want to save it for more than 24 hours I would put the sauce in an ice cube tray and freeze it.