Guasacaca Recipe ~ Venezuela’s Answer to Guacamole
Guasacaca is also called guasacaca Venezolana. Other names are wasakaka and guasacaca sauce. It's the Venezuelan version of guacamole. Use a blender or food processor to make this easy recipe.
2green bell peppersdeveined, seeded, and roughly chopped
2ripe avocadospitted and peeled
2clovesroasted garlicor raw garlic
½bunch fresh flat leaf parsley
½bunch fresh cilantro
⅓cupred wine vinegar
1teaspoonsea salt or to taste
¼teaspooncoarse ground black pepper
1tablespoonlime juice
⅓cupolive oil
1jalapenoseeded, stemmed, and finely chopped (optional)
Instructions
Combine all ingredients except for the olive oil and salt and pepper in your food processor.
Pulse until the mixture is a smooth puree. Stop occasionally to scrape the sides of the bowl.
While the processor is running, add the olive oil into the mix. Continue processing until it is smooth.
Add the salt and pepper to taste.
Let guasacaca sauce stand at room temperature for 1 hour to allow the flavors to marry.
Taste and adjust your seasoning before serving. Store covered in the fridge but bring to room temperature before you serve it.
Notes
There are many ways to use guasacaca sauce. Drizzle it over fish, chicken, or beef. Try it over your fried eggs for a real breakfast treat. It also makes a nice mayonnaise alternative on sandwiches. Top a tortilla with it and add beans if you like.