Venezuelan Guasacaca Recipe. Guasacaca is to Venezuelans what guacamole is to Mexicans.
Not as universal as guacamole, it’s perfect to pair with grilled meat (carne a la parrilla), the one that we eat on a wooden board served with yucca, chorizo, nata, queso de mano and arepas.
Guasacaca is served in every Venezuelan restaurant as a condiment with a wide range of food including broiled chicken, fried or boiled yucca and, of course, arepas.
Sampling this guasacaca, automatically transported me to those Venezuelan parrilla restaurants and the areperas so popular in my home country.
I hope you like it.
Guasacaca
This Venezuelan guasacaca recipe, is the one you find in restaurants and areperas along Venezuela. It goes with grilled meat and poultry and also yucca and arepas.
Servings: 1 cup
Ingredients
- 1 cup of ripe avocado smashed with a fork
- 3 Tbs . of onion minced
- 2 Tbs . of red bell pepper seeded, deveined, without skin and minced
- 2 ½ Tbs . of red wine vinegar
- 1 Tbs . of extra virgin olive oil
- Coarse sea salt
Instructions
- In a bowl, combine all ingredients.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
