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.