Prep 30 mins
Cook 0 mins
Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.
- 1 medium tomatoes
- 1 medium onion
- 2 avocados, peeled and seeded
- 1⁄4 cup minced bell pepper (optional)
- 3⁄4 cup cilantro leaf, chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 2 teaspoons hot sauce
- Chop by hand, all the vegetables.
- And the remaining ingredients and mix together.
- Chill for at least 3-hours.
- Serve as a dip for nacho chips or as a salsa with anything.
Being born and raised in Caracas, Venezuela, allow me to say something:
Guasacaca does not use Avocado on the recipe. Green & Red Peppers, Onions, Tomatoes, Garlic, Basil, Parsley, Oil (Corn Oil) and Vinegar. Everything finely chopped and let it simmer on the refrigerator overnight, covered. Guasacaca is typically found on all Steak house and Grill Houses and in Venezuelan Food Restaurants, it goes wonderfully with Beef, Chicken and Pork, Sausages and so on. Is typically on your table and then you get the oven baked arepitas, split them by the middle and stuff it with the Guasacaca. People also used when eating Empanadas, for breakfast and lunch, or any time of the day. The garlic taste has to be enough but not too much to overwhelm the other flavor on the pot. If you want to spicy it a little, you can add some freshly ground black pepper, or use Red Onions (Purple Onions in Venezuela o Morada as we called them down there). Check for the Arepas recipe, make them in the small version and try it.
Made this for Super Bowl-doubled the recipe. Used a red onion and lime juice, instead of lemon. Not a scrap was left in the bowl. Much prettier presentation than guacamole, also.
Absolutely delicious! Next time, I am going to have to double it for my crowd - there was a fight over the last of it! We enjoyed it with chips & I'm eager to try it over enchiladas too. Thanks for sharing!