17 Reviews

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
lfgranes March 28, 2011

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
askinnycook February 24, 2011

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Starrynews February 09, 2010

I love this for get-togethers, and just remembered I never reviewed it! Most of the time I double the recipe, since it really goes fast. The recipe is great as written. However, I usually omit the green pepper and reduce the salt to 1/2 tsp., then add more if needed after being assembled. Some variations are using lime juice in place of lemon juice, if you have it on hand. I also sometimes dice a seeded small jalapeno pepper in place of the hot sauce, if I think the crowd wants more of a kick. Thanks for a wonderful recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Mareesme February 01, 2010

Oh, how I love Guasacaca! I can't beleive it, but I do prefer it to guacamole. I love the color, the texture, the flavor, everything! And it got better after sitting in the fridge. I ate this with tortilla chips this time, but I can't wait to try it on tacos, wraps, eggs, or whatever. Definitely a keeper. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TheGrumpyChef April 16, 2009

OMG! This was the best ever. I will never make guacamole the old way again. I love the chunky texture of this one so much better. I used about 3/4 tsp. of salt and it tasted quite salty at first, but was just right after it sat for awhile, allowing the flavors to blend. I also did not add the bell peppers or the hot sauce. Perfectly simple!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chris from Kansas February 07, 2009

the best Guasacaca i've tasted in all my life. Even better than the one they serve at Venezuelan Restaurants

0 people found this helpful. Was it helpful to you? [Yes] [No]
ian_ago September 17, 2008

This is FABULOSO!! I left out the bell peppers and did half lemon juice half lime juice. AWESOME!

0 people found this helpful. Was it helpful to you? [Yes] [No]
DoveChocolatierinKY February 05, 2008

Kathy228, this salsa was one of the best that I have ever tried! I also used a yellow bell pepper, chopped everything finely by hand, and served it with blue corn tortilla chips, which was really pretty. Everyone in my family loved it; it is a keeper. Thank you for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Blue Peacock February 01, 2008
Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela