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

Total Time: 10

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

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

US Customary – Metric

Instructions

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.