AI-generated image
Guasacaca
Guasacaca: Caracas-style avocado and herb sauce for grilled food
Every parrilla in Caracas puts a bowl of guasacaca on the table: avocado crushed with green pepper, onion, garlic, coriander and parsley, sharpened with vinegar until it is looser and tangier than guacamole. It goes on grilled meat and chorizo, but just as happily on arepas, empanadas, boiled yuca and grilled vegetables. The common mistake is blending it to a smooth mousse; it should keep a little texture. Chef's tip: make it no more than an hour ahead and press cling film onto the surface, so it stays bright green.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ripe avocadoshalved and stoned
- ½ green pepperchopped
- ½ onionsmall, chopped
- 1 clove garlic
- 2 ají dulce (sweet chilli peppers)seeded; or a little more green pepper
- ½ oz fresh coriander
- ½ oz flat-leaf parsley
- 3 tbsp white wine vinegar
- ¼ cup olive oil
- 1 tsp salt
- 1 hot green chilli (optional)seeded
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Put ½ green pepper, ½ onion, 1 clove garlic, 2 ají dulce (sweet chilli peppers), ½ oz fresh coriander, ½ oz flat-leaf parsley, 3 tbsp white wine vinegar, 1 tsp salt and 1 hot green chilli in a blender or food processor and pulse until finely chopped.
3 minStep 2: Scoop in 2 ripe avocados and pulse 5–6 times, adding ¼ cup olive oil in a thin stream, until creamy but with small flecks of green still visible.
2 minStep 3: Taste: it should be sharp and salty enough to cut through grilled meat. Add more vinegar or salt if needed and serve within the hour.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guasacaca take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe avocados?
- Mashed peas with lemon juice (for dips).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Vietnamese
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.