Prep 10 mins
Cook 0 mins
A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente. http://bit.ly/a21B4p
- 1 medium onion, roughly chopped
- 2 green bell peppers, seeded deveined and roughly chopped
- 3 ripe avocados, peeled and seeded
- 2 large garlic cloves
- 1⁄2 bunch fresh flat leaf parsley
- 1⁄2 bunch fresh cilantro
- 1⁄3 cup red wine vinegar
- 1 tablespoon kosher salt, to taste
- 1⁄4 teaspoon black pepper
- 1 cup olive oil
- 2 red bell peppers (optional)
- 2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)
- Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
- Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
- To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.
That is the authentic guasacaca! The real stuff that I eat in Venezuela, exactly like mis tias and abuela make. Put in the blender, bell pepper is NOT optional, it's a must but green will do and you can use regular vinegar. Chose this recipe if you want to eat like the locals! You put it on arepas and eat in on your meat also (ex. Steak). I prefer to eat it on platanos but if you like avocados then you'll like it by itself. Buen probecho! (enjoy your food!)