My friend Alex who is from Venezuela and now living in Jacksonville, Florida came to visit and after his leaving I got nostalgic for some of the foods I miss from my adopted country. He had asked that I make him some guasacaca, but could not – there was always something else going on.
Guasacaca is probably one of the finest sauces ever invented. It has a cool name that rolls off the tongue and a taste that makes your mouth go ñum ñum! Chef George Duran.
I agree with the ñum ñum part, but the name still bothers me a bit.
It is the Venezuelan version of guacamole. Guasacaca is a combination of avocado, fresh parsley, cilantro, green bell pepper, onion, garlic, salt, oil and vinegar.
It is so easy to make, just put all your ingredients in a blender or food processor. You can liquify it or make it a little chunky.
In Venezuela, guasacaca is eaten with grilled meats beef, sausage, chicken, morcilla (black pudding), green fried plantains . To me, it is more like a relish.
There are many variations of guasacaca – some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it’s very smooth.
I decided to grill a skirt steak served with arepas and the famous guasacaca.
1 small green pepper
2 garlic clove
1 medium onion
4-5 tablespoons virgin olive oil (to be be added while processing ingredients)
4-5 tablespoons red wine vinegar
1/2 bunch each parsley or cilantro
Salt and pepper to taste
1 medium chile pepper (optional)
Put everything in you food processor and let it rip…then add olive oil gradually.
Being on the south, this type of sauce is new for me. I see that is similar to guacamole then is extremely delicious, topped onto beef — yum yum!
That sauce looks delicious,Norma! In Colombia we ha a similae sauce called “ají de agacate”.
I can see why it’s served with grilled meats because it’s basically chimichurri but rounded out with the fat and richness from the avocado…an irresistible combination I’m sure. I’m definitely going to try it.
Great photos on this post…your tablescape is so tropical.
I hope this recipe will soon be famous around here as well Norma. I am loving your photos as well!!!!!
What droolworthy food! That sauce must taste wonderful.
Pardon the drool! That last picture with the steak has me sold. I need to make this!
The stars were right!!! As soon as I saw the guasacaca recipe I ran to the fridge and as hoped I had all the ingredients, the sauce is delicious!!!… For a couple years I’ve been searching out Latin American recipes and am constantly being happily surprised with new flavor sensations!! Thanks for gifting us with this and your other stellar recipes.
Guasacaca , never heard about it, even aguacate (palta) is very common down here. This looks with a perfect green color that makes it provocative.
Never heard of this before Norma!c I love guacamole so building on that base sounds positively delicious! It’s guacamole kicked up a notch or two!
I’ve never heard of this sauce before, but it sounds very interesting. I must try it!
I have never heard of Guasacaca, but I love guacamole and just about anything with cilantro in it! Also–thanks for letting me know you tried the apple muffins! I’m glad you enjoyed them!
Drool! That skirt steak with the guasacaca sauce looks amazing. I’m in Philadelphia now with the family. I’ll be in touch soon to plan our visit. :))
OMG! That steak…and your sauce..heavenlike!
I want to try some….it all looks so lovely. The arepas especially – you need them to mop us relish and juices and meat! Happy Thanksgiving – keep smiling
Mita: This is so easy to prepare,WOW! It brought back memories of my childhood back in Venezuela. I want to prepare this as soon as I get home! Luv ya!
Such a beautiful shade of green, Norma! I agree with you though, it is an unusual name…
I would like this because of the vinegar. I think everything tastes better with a spike of vinegar. Never heard of this. So fun to find out about new things.
I love the name of the sauce and it looks amazing! First time I’ve heard of it.
Mmm, what a delicious sauce!!! This is the first time I hear about it, but it will be a must in my kitchen from now on. Love it!
In my experience, in Venezuela you only find guasacaca blended smooth in restaurants. Home cooks – at least in my family and among my friends – tend to blend only half the avocado. The other half of the avocado and the rest of the vegetables are chopped, not blended! This gives a chunkier result rather than a puré.
For sure, eating barbecue without guasacaca should be made a capital offense.
Thanks for stopping by. I have had both versions and as I mentioned on my post you can have it both ways. I like the creaminess, but as you say without out it at a BBQ it would be a capital offense. I am going to be posting more Venezuelan recipes that I remember from my childhood ad always appreciate a comment. Hasta Pronto!