Venezuelan Guasacaca (Avocado Salsa) Recipe

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.
Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes
Course Condiment
Cuisine Venezuelan
Servings 4 Yield
Calories 319 kcal

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
Keyword Venezuelan Guasacaca (Avocado Salsa) Recipe
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