Venezuelan Avocado Salsa (Guasacaca)

Thinner and more acidic than Mexican guacamole, guasacaca is the Venezuelan’s take on an avocado-based sauce. It is made with vinegar and is served over parrillas (grilled food), arepas, empanadas, and various other dishes. It is common to make the guasacaca with a little hot sauce instead of jalapeño, but like a guacamole, it is usually served by itself as a cold dip or sauce and not a hot sauce for cooking.

Guasacaca – Venezuelan Avocado Sauce

This creamy avocado salsa is put on everything in Venezuela. A close cousin to the Mexican guacamole, it adds a wonderful creamy-crunchy texture to corn chips, vegetables, meats, and all kinds of Arepas.
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Course: Condiment, Dip
Cuisine: South American, Venezuela
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Author: My Hungry Traveler


  • Food Processor or blender


  • 2 large Ripe avocados, seed removed
  • 1 small Red onion, quartered
  • 1 medium Jalapeno pepper, stem, seeds and ribs removed. Chopped
  • 2 cloves Garlic, peeled
  • ¼ cup Fresh cilantro
  • ¼ cup Fresh flat-leaf parsley
  • 1 medium Lime, juiced
  • ¼ cup White vinegar
  • ¾ cup Olive oil
  • Kosher salt and fresh ground pepper, to taste


  • Place everything, except the olive oil in the work bowl of a food processor or blender. Pulse until chopped fine.
    Slowly stream in olive oil with motor running until sauce becomes completely smooth.
    Transfer to a bowl, adjust seasonings and serve immediately or refrigerate covered.

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