Best Guasacaca Sauce Recipes

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GUASACACA SAUCE (VENEZUELA)



Guasacaca Sauce (Venezuela) image

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

2 ripe avocados
3 tomatoes
1 onion
1/2 red chili pepper
1/2 green chili pepper (jalapeno)
1 tablespoon chopped parsley
1 tablespoon chopped coriander (cilantro)
1/4 cup wine vinegar
1/2 cup oil
2 1/2 teaspoons salt
1/4 teaspoon pepper

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

GARLIC CHICKEN WITH GUASACACA SAUCE



Garlic Chicken With Guasacaca Sauce image

Simple to make, versatile in use and complex in flavor, guasacaca sauce is one of the wonderful condiments of Venezuelan cuisine. Creamy from the addition of avocado with a bright and tangy herb and lime base, it makes an evocative pairing for any vegetarian, seafood or meat dish. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, sauces and gravies, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup olive oil
3 large garlic cloves, peeled
1 1/2 pounds carrots, scrubbed, trimmed and cut into 2-inch lengths (1/2-inch wide)
Kosher salt and black pepper
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks, breasts or a combination, patted dry
1 avocado, pitted and chopped
1 jalapeño, stemmed and chopped
2 tablespoons rice vinegar
Zest and juice of 1 lime
1 cup chopped parsley leaves with tender stems
1 cup chopped cilantro leaves with tender stems

Steps:

  • Heat oven to 425 degrees. In a medium bowl, combine 1/4 cup oil and grate in 2 garlic cloves using a zester. Add the carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl. Add the chicken to the bowl and coat with the remaining garlic oil. Arrange in a single layer on the sheet pan skin-side up between the carrots.
  • Roast until carrots are tender, and chicken is cooked through with crispy skin that's browned in spots, 35 to 40 minutes.
  • While the chicken cooks, in a food processor or blender or using a mortar and pestle, combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, half the chopped parsley and cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée or pound into a coarse mixture. With the machine running or while mixing with a pestle in a mortar, slowly drizzle in the remaining 1/4 cup olive oil and 1 tablespoon room temperature water. Purée or stir until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt if necessary. The sauce can be made a few hours in advance and refrigerated in an airtight container.
  • Scatter the remaining 1/2 cup each parsley and cilantro over the chicken and carrots. Transfer to individual plates along with any pan juices. Spoon a few tablespoons of the guasacaca sauce on the side for dipping. Serve warm with additional sauce on the side.

TEQUEñOS WITH GUASACACA (VENEZUELAN FRIED CHEESE STICKS WITH AVOCADO SAUCE)



Tequeños with Guasacaca (Venezuelan Fried Cheese Sticks with Avocado Sauce) image

Tequeños are cheese sticks that are wrapped in dough and then fried. They're a staple of Venezuelan get-togethers. In fact, my parents say that one of the factors for deciding if a party was great is whether or not the hosts ran out of tequeños. Now that you are learning how to make these, you won't be in that tough spot. I like to eat them with guasacaca, which is an avocado sauce that we put on nearly everything. It takes a little bit of searching to find the right cheese for the tequeños, but you can always substitute mozzarella. Depending on how many you're making, wrapping them may take a while, so we love to sit down and do this as a family.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 25 to 40 tequeños, depending on the cheese purchased

Number Of Ingredients 13

14 ounces queso duro (hard cheese) or queso duro viejo (aged, hard dry cheese), 8 ounces queso de freir (white cheese for frying) or 16 ounces mozzarella (see Cook's Note)
Kosher salt
One 20-ounce package empanada discs, thawed
Neutral oil, such as vegetable or canola, for frying
Guasacaca, for dipping, recipe follows
1 small bunch cilantro, chopped (about 1 cup packed)
1 avocado, cut into eighths
1/2 cup white vinegar
3 cloves garlic
1/2 medium white onion, chopped
1 to 2 jalapeños, cut into fourths, seeded if desired
Pinch of sugar (honey or agave would do well here, too)
Pinch of kosher salt

Steps:

  • Cut the cheese into 3-inch-long planks, then cut them into sticks. Ideally, each one would be 1/2-by-1/2-by-3 inches but the shape of your cheese will dictate the dimensions and number of sticks. If the cheese is hard and crumbles easily, you may want cut it into wider rectangular planks instead of sticks. If using white cheese for frying or mozzarella, heavily salt the cheese, then place on a wire rack set over a rimmed baking sheet and let the liquid release while you prepare the dough.
  • Working with one empanada disc at a time (keep the rest stacked with their liners, or they'll start to dry out the when you separate them), cut it into six 1-inch-wide strips. Remove the liners in between the discs and reserve them; they will come in handy if storing the tequeños later.
  • Fill a small bowl with water. Dab water onto one end of each of the 2 shortest strips, overlap and press them together to create a strip that's as long as one of the remaining four strips.
  • Spread the strips out, then dab the ends of one with water and slightly flatten. Place a cheese stick on the strip at an angle and wrap to cover the top of the cheese, pinching if necessary. Once the top is secure, wrap the dough around the stick, overlapping as you go, until the whole stick is covered with no cheese peeking through. You may need to pull and slightly stretch the dough to completely cover the end of the cheese stick. Cut off any excess dough and reserve it to patch up other tequeños, if necessary. If you need to attach another half strip with some water to completely seal, do so. Give the stick a very gentle roll and a tap on either end to seal. Repeat with the remaining cheese and discs. Depending on which cheese you use, you may have discs leftover. Save these for another use.
  • The wrapped tequeños can be stacked in an airtight container, each layer separated with the reserved liners, and frozen for up to 3 months or they can be fried immediately.
  • If frying right away, heat 2 inches of oil in a medium heavy-bottomed pot to 325 degrees F. Place a couple of tequeños in the oil, making sure not to overcrowd the pan. Fry, flipping once or twice, until golden brown and crisp, about 4 minutes. Bring the oil back up to the correct temperature in between batches.
  • Remove with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Let cool slightly before serving with the guasacaca, for dipping.
  • Combine all the ingredients in a blender and blend until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups.

GUASACACA SAUCE



Guasacaca Sauce image

Provided by Guy Fieri

Categories     condiment

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 30

1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving
1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving

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 SAUCE



Guasacaca Sauce image

Provided by George Duran

Categories     appetizer

Time 1h15m

Yield about 2 1/2 cups

Number Of Ingredients 10

1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil

Steps:

  • Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.

GUASACACA SAUCE: VENEZUELAN GUACAMOLE RECIPE



Guasacaca Sauce: Venezuelan Guacamole Recipe image

Looking to learn how to make the best Guasacaca? This healthy Venezuelan guacamole recipe is vegean, vegetarian and gluten free. Enjoy as a dip or sauce.

Provided by @MakeItYours

Number Of Ingredients 11

2 Ripe Avocados
1 Onion
1 Green Bell Pepper
2 Jalapeno Peppers
5 Garlic cloves
1 cup Cilantro
1/2 cup Parsley
2 tbsp Rice Vinegar
3 tbsp Lime juice
1/2 tsp Kosher salt
1/2 tsp Ground Pepper

Steps:

  • Combine all ingredients in a food processor. Blend until smooth.
  • Transfer to a serving bowl and garnish with lime wedges, pumpkin seeds and chopped cilantro.

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