Guasacaca

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

• Ready In: 10 mins
• Serves: 12

Ingredients

• 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

• For dip

• 2  red bell peppers (optional)
• 2  ripe plum tomatoes (optional) or 2  roma tomatoes (optional)

Directions

1. 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.
2. 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.
3. 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.