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 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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