Venezuelan Guasacaca (Avocado Salsa) Recipe
Guasacaca originated in northern Venezuela, created as a sauce to accompany grilled meats in the 20th century. It has since become a popular side dish at family gatherings, barbecues, and special occasions.
Ingredients
- 2 Avocado
- 1/2 cup Onion
- 1/2 cup Green bell pepper
- 2 Tomatoes
- 2 cloves Garlic (minced)
- 1/4 cup Cilantro
- 1/4 cup Parsley
- 2 tbsp White vinegar
- 1/4 cup Olive oil
- 2 tbsp Lime juice
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Red pepper flakes (optional)
Instructions
- Half the avocados and remove the pits.
- Scoop out the flesh into a mixing bowl.
- Chop the onions, bell peppers, tomatoes and herbs.
- Add chopped onion, green bell pepper, tomato, minced garlic, cilantro, and parsley to the bowl with the avocado.
- Drizzle white vinegar, olive oil, and lime juice over the chopped ingredients.
- Season with salt, black pepper, and red pepper flakes to taste.
- Using a fork or potato masher, mash all of the ingredients together until well combined, but still slightly chunky.
- Transfer the guasacaca to a serving bowl and leave to chill in the refrigerator for at least 30 minutes before serving.
- Serve alongside grilled meats, arepas, or as a dip for chips.
Nutrition
Calories: 319kcalCarbohydrates: 17gProtein: 3gFat: 29gSaturated Fat: 4gSodium: 599mgFiber: 9gSugar: 4g
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