| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | about 2 1/2 cups |
Ingredients
- 1 medium onion, roughly chopped
- 2 green peppers, seeded, deveined, and roughly chopped
- 2 ripe avocados, peeled and seeded
- 2 cloves garlic
- 1/2 bunch fresh parsley leaves
- 1/2 bunch fresh cilantro leaves
- 1/3 cup red wine vinegar
- 1 tablespoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup olive oil
Instructions
- Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 537 |
| Total Fat | 55 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 510 mg |
Reviews
Excellent!! It’s good on just about anything, but I served it with barbacoa tacos.
1
Very good sauce. I cut the recipe in half because this is just way too much for a dipping sauce. It seems it could use a little something more so I will take a cue from chickysue and add some lime juice next time. That might just do the trick.
tasty.
Trick, do not throw away the avocado seed.
put the seed inside the Guasacaca container and last more time, take a while to turn brown.
Trick, do not throw away the avocado seed.
put the seed inside the Guasacaca container and last more time, take a while to turn brown.
Excellent and easy to make. I too added lime juice, and I used a little less oil than the recipe calls for. I also added a quarter of fresh, seeded serrano pepper for a little kick. The perfect solution to those avocados that are too ripe to slice. What’s really great, is this stuff lasts FOREVER. (Well, almost. Doesn’t turn yucky brown like guacamole does. It’s good on just about everything, from tortilla chips to fish to hamburgers to scrambled eggs. Love it! Thanks.
Really good recipe, very similar to the one we used to have back home (Venezuela) not quite the same, but very close. Thank you so much for sharing this recipe, brought me so many memories…. I could not live without Guasacaca.. I’ll make sure to keep this recipe on a safe place to share with generations to come, specially my children that way they can have a little taste of my culture. Thanks again!!!!
This is so good I could eat it by the spoonful.
Almost exactly as I remember it when I lived in Venezuela. Not exactly, but very close. I have been looking for a recipe for years but my spelling was so far off I never got any/many hits. I knew the ones that called for ripe tomatos wasn’t it!
Thanks for sharing this excellent South American condiment.
good times
This is very good sauce. It is perfect and has a fresh taste.