Guasacaca Sauce

by
  4.0 – 3 reviews  • Sauce Recipes
Level: Easy
Total: 25 min
Active: 25 min
Yield: 8 to 10 servings

Ingredients

  1. 1/2 cup chopped fresh cilantro
  2. 1/2 cup canola oil
  3. 1/2 cup chopped yellow onions
  4. 1/2 cup chopped green bell peppers
  5. 2 tablespoons hot sauce
  6. 2 tablespoons yellow mustard
  7. 2 tablespoons chopped serrano peppers
  8. 1 tablespoon chopped garlic
  9. 1 tablespoon freshly squeezed lemon juice
  10. 1 tablespoon salt
  11. 1 tablespoon white vinegar
  12. 1 tablespoon Worcestershire sauce
  13. 1/2 tablespoon sugar
  14. 3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
  15. Empanadas, for serving
  16. 1/2 cup chopped fresh cilantro
  17. 1/2 cup canola oil
  18. 1/2 cup chopped yellow onions
  19. 1/2 cup chopped green bell peppers
  20. 2 tablespoons hot sauce
  21. 2 tablespoons yellow mustard
  22. 2 tablespoons chopped serrano peppers
  23. 1 tablespoon chopped garlic
  24. 1 tablespoon freshly squeezed lemon juice
  25. 1 tablespoon salt
  26. 1 tablespoon white vinegar
  27. 1 tablespoon Worcestershire sauce
  28. 1/2 tablespoon sugar
  29. 3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
  30. Empanadas, for serving

Instructions

  1. Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
  2. Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
  3. Recipe courtesy of Pica Pica, LLC
  4. Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
  5. Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
  6. Recipe courtesy of Pica Pica, LLC

Reviews

Wanda Gomez
Love this so much.
Robert Wright
This had just enough heat but tons of flavor. It’s a perfect combo between guacamole and a tangy salsa.

 

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