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
- 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.