Guasacaca, Guacamole from Venezuela

You have to make this vibrant avocado dip as soon as possible. Therefore, I am so excited to share this recipe with the world. In addition, this can be whipped up, fast, under 10 minutes with fresh avocados, fresh herbs, onion, lime, garlic and a unexcepted ingredient that is in your pantry.

Guasacaca is it a dip or sauce?

The simple answer is both, Guasacaca is a dip or thinned a bit for a sauce that has been enjoyed south of North America for years. It is made with fresh ingredients. What makes it so special? More herbs are used, with the addition of a small amount of white vinegar, which is brilliant as your avocados stay a beautiful green, do not brown and adds a slight tang to the guacamole.

Why we love Guasacasa?

We love guacamole, well we really thought we really loved it until I whipped up this Venezuelan guacamole. It is loaded with herbs; the vinegar adds a brightness we never experienced in a guacamole the combination of vinegar and lime juice adds a pleasant tang with the added bonus of keeping the Guasacaca a beautiful green with no oxidization of the avocadoes. We will never go back to traditional made Guacamole and this recipe is so easy. Ingredients go into the food processor, pulsed a few minutes and the recipe is complete. Can be made ahead, travels well, uses common ingredients, minimal prep and cleanup and your guest will gobble it up.

How is Guasacaca different from Guacamole?

Guasacaca is tangier and showcases brighter flavors that tingle the taste buds, it is a bit thinner than the Mexican guacamole. Guasacaca is loaded with more peppers, has more acid to bring out the natural flavors and more herbs, it truly is a special way to enjoy avocados.

What to serve this guacamole from Venezuela with?

Tortilla Chips, crackers, fresh crust bread, drizzled on your favorite tacos, fish or chicken would be delicious. Can also be used a healthy salad dressing. We served with Ritz crackers. Also, if you need another fast dip recipe, please try our Sausage Cream Cheese Salsa Dip that is Fast and Delicious! recipe.

Ingredients Needed

2 Avocados, I used the large Florida Avocados. If you are using Haas Avocados use 5 or 6 small fruits

2 Jalapeno Peppers

1 Green Bell Pepper

1 Onion small or shallot

6 Garlic cloves

1/2 cup Fresh cilantro, measure after your rough chop and pack down a bit.

1/2 cup Fresh parsley, measure after your rough chop and pack down a bit.

1/4 cup White Vinegar

Fresh Lime, juice from one nice size lime.

1/4 cup Extra Virgin Olive Oil, don’t skim on low quality olive oil, it will make a different with a high-quality oil.

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Instructions on how to make the best Guasacaca

  1. Rough chop the Jalapenos, wearing disposable gloves, green bell pepper, onion or shallot, cilantro and parsley.
  2. Transfer all the vegetable and herbs to your food processor or blender to give the contents a few pulses until everything is chopped into small pieces.
  3. Next, we will cut the avocados in half. Use a medium cutting knife, slice to the seed and run your knife around the seed so you can separate the two sections. Removed the seed. Cut a grid pattern into the avocados flesh. Using a spoon, you can easily scoop out the avocado into the food processor.
  4. Squeeze the lime juice into the food processor and add the vinegar.
  5. The olive oil will be slowly drizzled in the mixture as you pulse it to desired texture. We like it slightly chucky. Traditionally, the Venezuelans mix to a smooth consistency. The 1/4 cup olive oil is a guild line, the oil is drizzled until it is a consistency you want with the size of the avocados you use.
  6. Using a silicone spatula transfer the freshly made Guasacaca to a serving bowl. Seal and refrigerate for a couple hour before serving to blend all the fresh flavors.
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Guasacaca, Guacamole from Venezuela


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

  • Author: Tammy
  • Total Time: 10 min.
  • Yield: 3 cups depending on sizes of your ingredients. 1x
  • Diet: Gluten Free

Description

Guasacaca is vibrant, fresh and loaded with delicious flavors. Visually a beautiful fresh green that is a joy to display on the appetizer table that pairs beautiful with all drinks. Stores well with no discoloration of the avocadoes. Recipe can be completed in 10 minutes and then a couple hours in the refrigerator to blend the flavors. 


Ingredients

Units Scale

  • 2 Avocados, I used the large Florida Avocados. If you are using Haas Avocados use 5 or 6 small fruits

  • 2 Jalapeno Peppers

  • 1 Green Bell Pepper

  • 1 Onion small or shallot

  • 6 Garlic cloves

  • 1/2 cup Fresh cilantro, measure after your rough chop and pack down a bit.

  • 1/2 cup Fresh parsley, measure after your rough chop and pack down a bit.

  • 1/4 cup White Vinegar

  • Fresh Lime, juice from one nice size lime.

  • 1/4 cup Extra Virgin Olive Oil don’t skim on low quality olive oil, it will make a different with a high-quality oil.

  • 1/4 teaspoon Salt

  • 1/4 teaspoon Black Pepper


Instructions

Rough chop the Jalapenos, wearing disposable gloves, green bell pepper, onion or shallot, cilantro and parsley.

Transfer all the vegetable and herbs to your food processor or blender to give the contents a few pulses until everything is chopped into small pieces.

Next, we will cut the avocados in half. Use a medium cutting knife, slice to the seed and run your knife around the seed so you can separate the two sections. Removed the seed. Cut a grid pattern into the avocados flesh. Using a spoon, you can easily scoop out the avocado into the food processor.

Squeeze the lime juice into the food processor and add the vinegar.

The olive oil will be slowly drizzled in the mixture as you pulse it to desired texture. We like it slightly chucky. Traditionally, the Venezuelans mix to a smooth consistency. The 1/4 cup olive oil is a guild line, the oil is drizzled until it is a consistency you want with the size of the avocados you use.

Using a silicone spatula transfer the freshly made Guasacaca to a serving bowl. Seal and refrigerate for a couple hour before serving to blend all the fresh flavors.

Notes

Jalapenos can vary in heat levels, most of the heat is in the seeds and membranes, we also remove all the membranes and seeds. If you are sensitive to heat levels it is best to start out with 1 jalapeno, taste and decide if you want more. Hate jalapenos you can leave them out of this recipe, love them you can add. This is a recipe you can customize to your tase buds. As the recipe is written, we served to 8 people, and everyone loved it. 

  • Prep Time: 10 min.
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Venezuelan

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