Best Guasacaca Sauce Venezuelan Guacamole Recipes
GUASACACA - GUACAMOLE FROM VENEZUELA
Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.
Provided by JackieOhNo
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the avocados and the green pepper and place in a bowl with the chopped onion.
- Finely chop the garlic and chile pepper and add to the onions and avocado.
- Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
- If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.
GUASACACA SAUCE
Steps:
- Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
- Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
- Recipe courtesy of Pica Pica, LLC
- Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
- Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
- Recipe courtesy of Pica Pica, LLC
GUASACACA
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak.
GUASACACA SAUCE (VENEZUELA)
Make and share this Guasacaca Sauce (Venezuela) recipe from Food.com.
Provided by Daniel Aguilar
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel tomatoes and dice them, along with the chili peppers and the onions.
- Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon.
- Peel the avocados, puree the most ripe one, cut the other one into dice.
- Add to the other ingredients and place the avocado pip in the sauce, so it does not go black.
- Before you serve remove the pips.
Nutrition Facts : Calories 289.7, Fat 28.2, SaturatedFat 3.8, Sodium 978.5, Carbohydrate 10.6, Fiber 5.7, Sugar 3.2, Protein 2.3
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