Guasacaca

A fresh and flavorful Venezuelan avocado sauce

Course condiment, Snack

Cuisine Venezuelan

Keyword avocado sauce, guasacaca

Prep Time 10

Total Time 10

Servings

Calories 96kcal

Cut open the avocados and scoop out the meat. Smash well in a bowl with a fork. Set aside.
In a food processor add the bell pepper, jalapeño (seeds removed), garlic, cilantro and parsley. Pulse until a very fine texture.
Add the vegetable mixture to the smashed avocado bowl.
Add the vinegar, lime juice and oil.
Stir until well combined.
Taste and add salt until you’re happy with it.

I remove all the seeds and from the jalapeño before adding it in. If you want more heat leave some of the seeds in. If you aren’t sure you can remove all the seeds and then add a different spice at the end along with salt, like red pepper flakes.
Guasacaca is best served fresh, the day it is made. Avocado tends to turn brown as it’s exposed to air. So, if you do have leftovers or want to try and save this sauce here are some options. If you want to save it for later in the day or the next day I would cover it, pressing the plastic wrap right onto the sauce so no air can get in. If you want to save it for more than 24 hours I would put the sauce in an ice cube tray and freeze it.