Venezuelan Avocado and Herb Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Guasacaca is a bright, chunky sauce from Venezuela that blends ripe avocados with bell pepper, onion, garlic, and a generous handful of fresh herbs. It is thinner than guacamole and far more herbaceous, traditionally spooned over grilled meats, fish, arepas, or cachapas. The tang of vinegar and the kick of chili balance the creamy avocado for a condiment that wakes up anything it touches.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 12 gCarbs
• 8 gFiber
• 2 gSugar
• 3 gProtein
• 480 mgSodium
• 720 mgPotassium
• 35 mgCalcium
• 1.6 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sauce base

• 2 ripe Hass avocados, peeled and pitted
• 1 medium red bell pepper, seeded and roughly chopped
• 1/2 small white onion, roughly chopped
• 2 garlic cloves, smashed
• 1 small green chili (aji dulce or jalapeno), seeded and roughly chopped
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves
• 2 tablespoons fresh oregano leaves (or 1 teaspoon dried Mexican oregano)

For blending and seasoning

• 3 tablespoons white vinegar or fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 to 4 tablespoons cold water, as needed

Directions

1. Combine the avocados, bell pepper, onion, garlic, green chili, parsley, cilantro, and oregano in the bowl of a food processor. Pulse 6 to 8 times until the vegetables and herbs are finely chopped but not pureed.
2. Add the vinegar, olive oil, cumin, salt, and pepper. Process in short pulses, scraping down the sides once, until the mixture is just combined and still has some texture. Avoid over-processing; guasacaca should be looser than guacamole but not completely smooth.
3. With the motor running, drizzle in cold water 1 tablespoon at a time until the sauce reaches a pourable, spoonable consistency similar to a thick pesto.
4. Taste and adjust with more salt, vinegar, or chili depending on how bold you want the final sauce.
5. Transfer to a bowl, press a piece of plastic wrap directly onto the surface to prevent browning, and refrigerate for at least 20 minutes to let the flavors meld.
6. Stir gently before serving. Spoon over grilled skirt steak, roasted chicken, black beans, white fish, or split open arepas and top with crumbled white cheese.
7. Store leftovers in an airtight container with plastic pressed to the surface for up to 24 hours; press a fresh spoonful of water or lime juice on top before sealing to keep the color bright.

Cook’s Notes

• Use avocados that yield slightly to gentle pressure so they blend into a creamy base without becoming gluey.
• For a smoky variation, char the whole bell pepper over an open flame until blackened, then peel and seed it before adding to the processor.
• If you do not have a green chili on hand, leave it out entirely; guasacaca is mild and herbal by default, and the heat level is easy to dial up or down.
• Guasacaca is best the day it is made. The avocado will oxidize and darken after a few hours even with plastic pressed to the surface.
• To serve as a dip, thicken the sauce by using less water and serving it in a shallow bowl with plantain chips or tostones on the side.

You might also like

Americas

Venezuelan-Style Meat and Plantain Stew

Americas

Venezuelan Shredded Beef Plate with Plantain-Strip Dividers

Americas

Venezuelan Corn Cakes with Cheese and Black Beans

Desserts

Venezuelan Coconut Cream Dessert