Authentic Venezuelan Guasacaca Recipe

Ingredients

  • 2 ripe avocados
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 green bell peppers, seeds removed and finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1/4 cup of fresh parsley, finely chopped
  • 1 hot green chili, seeds removed and finely chopped (optional)
  • 1/2 cup of red wine vinegar
  • 1 cup of olive oil
  • Salt and pepper to taste

Steps and instructions

  1. Peel the avocados and remove the pit. Place the avocado flesh in a large bowl.
  2. Add the chopped onion, minced garlic, chopped bell peppers, coriander, parsley, and chili (if using) to the bowl.
  3. Using a blender or food processor, blend the ingredients until they form a smooth mixture. You can also mash the ingredients together with a fork if you prefer a chunkier texture.
  4. Add the red wine vinegar to the mixture and blend again until well combined.
  5. While the blender or food processor is running, slowly drizzle in the olive oil. Continue blending until the Guasacaca has a smooth, creamy texture.
  6. Season with salt and pepper to taste. Blend one final time to ensure the seasoning is evenly distributed.
  7. Transfer the Guasacaca to a serving bowl or container. It can be served immediately, or you can cover it and refrigerate it for a few hours to let the flavors meld together.
  8. Enjoy your Guasacaca with chips, arepas, grilled meats, or any other dishes of your choice.

Tools for making

Recipe variations

  • Add a squeeze of fresh lime or lemon juice for a tangier flavor.
  • Include diced tomatoes for added freshness and texture.
  • Experiment with different types of peppers such as jalapenos or serranos for varying levels of heat.
  • Add a teaspoon of cumin or paprika for a smoky twist.
  • Mix in a tablespoon of mayonnaise or sour cream for a creamier consistency.
  • For a chunkier texture, dice the avocado instead of blending it.
  • Include a tablespoon of Worcestershire sauce for a savory umami flavor.
  • Add a handful of chopped olives or capers for a briny kick.
  • Substitute the olive oil with avocado oil or vegetable oil.

Recipe overview

Welcome to our recipe for Guasacaca, a mouthwatering Venezuelan avocado salsa. Popularly known as the "Venezuelan guacamole", Guasacaca pairs beautifully with a variety of dishes. You can use it as a dressing for salads, a topping for grilled meats or simply serve it as a dip with chips - the possibilities are endless. This recipe is relatively straightforward and requires simple, fresh ingredients including ripe avocados, onion, garlic, bell peppers, fresh herbs, chili, red wine vinegar, and olive oil. You'll blend these ingredients together to create a creamy, indulgent salsa with a delightful balance of flavors. Once you've made your Guasacaca, you can serve it immediately or refrigerate it to let the flavors meld together. So why wait? Let's dive in and start making this flavorful Venezuelan delight!

Common questions

  1. Can I use ripe avocados? Yes, using ripe avocados is crucial for a creamy and flavorful Guasacaca.
  2. Do I have to use red wine vinegar? Red wine vinegar adds a tangy flavor to the Guasacaca, but you can substitute with white wine vinegar or apple cider vinegar if desired.
  3. Can I omit the hot green chili? Yes, the hot green chili is optional. If you prefer a milder version, you can omit it or adjust the amount according to your taste preferences.
  4. How long does Guasacaca last in the refrigerator? Guasacaca can be stored in the refrigerator for up to 3-4 days when stored in an airtight container.
  5. Can I freeze Guasacaca? It is not recommended to freeze Guasacaca as the texture can change after thawing.
  6. What can I serve Guasacaca with? Guasacaca is traditionally served with chips or as a topping for arepas, but it can also be enjoyed with grilled meats, tacos, quesadillas, or as a flavorful dip for vegetables.

Serving dishes and utensils

  • Blender or Food Processor - Used to blend the ingredients into a smooth mixture.
  • Bowl - A large bowl to mix and combine the ingredients.
  • Fork - Can be used to mash the ingredients together if you prefer a chunkier texture instead of using a blender or food processor.
  • Serving Bowl or Container - A container to transfer and serve the Guasacaca.
  • Refrigerator - Used to chill the Guasacaca for a few hours to let the flavors meld together.
  • Serving Utensils - Such as spoons or spatulas, for scooping and serving the Guasacaca.

Origin stories

In the lush landscapes of Venezuela, Guasacaca holds a place of honor at the dining table, much like guacamole in Mexico. This vibrant green sauce, often referred to as "Venezuelan Guacamole", is a testament to the country's rich agricultural heritage, showcasing the bountiful produce Venezuela has to offer. However, unlike guacamole, Guasacaca has a tangy, vinegar-based flavor profile, taking inspiration from Spanish escabeche, a vinegar-pickled dish. As a result, it stands as a unique culinary symbol of Venezuela's history, embodying the merging of indigenous traditions with Spanish influences. It's enjoyed not only as a dip for chips and arepas but also as a condiment for barbecued meats, reflecting the country's love for outdoor gatherings and communal dining. Whether it’s a family gathering, a festive celebration or a simple dinner, Guasacaca is a delightful presence, adding a burst of flavor and a dash of Venezuelan sunshine to every meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.