Are you looking for an authentic Venezuelan recipe to impress your guests at your next barbecue party? Look no further than guasacaca! This versatile sauce, which main ingredient is avocado, is a staple in Venezuelan cuisine and a must-try for anyone who loves grilling beef, fish, and chicken.
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What is Guasacaca?
Guasacaca is a Venezuelan sauce. It’s usually made with ripe avocados, onion, red wine vinegar, and green peppers. Because of the avocado and its green color, it’s similar to Mexican guacamole but with a tangier and spicier flavor.
Some recipe variations include adding garlic, tomatoes, and fresh herbs such as cilantro, parsley, or both. All ingredients are blended or processed in a food processor to create a smooth sauce, used as a flavorful condiment.
What is the difference between guasacaca and guacamole?
I like to say this delicious guasacaca is to Venezuelans what guacamole is to Mexicans. It’s our quintessential condiment and a mandatory addition to any Venezuelan parrillada or grilling cookout. Some people say this is Venezuela’s version of guacamole, but I disagree.
Guasacaca is not the Venezuelan guacamole. Although guasacaca is often compared to its Mexican cousin, there is one notable difference: guasacaca is not a dip but a condiment that enhances the flavors of grilled beef (or chicken or fish, you name it!)
However, in Miami, where I live, many enjoy the bright green sauce as a guacamole substitute for scooping corn chips or pita bread.
While guasacaca and guacamole share some of the same ingredients, there are some other key differences between the two. Guacamole is typically made only with avocado, onion, garlic, cilantro, and lime juice. Guasacaca has another layer of flavor: the tang provided by vinegar.
Guacamole also has a chunkier texture, while guasacaca is smooth. However, to make my guasacaca recipe, I mash the avocado, mince the onion and red bell pepper, and don’t blend it. Instead, I mix everything by hand because I like my guasacaca with some texture!
How do I serve guasacaca?
Not as universal as guacamole, guasacaca is a versatile sauce that can be used in various ways. It’s commonly served as a condiment for grilled beef and chicken in Venezuelan parrilladas.
We eat those grilled steaks on wooden boards and pair them with chorizo, morcilla, yuca, hallaquitas (made with arepa flour), and arepas. And we toss everything with flavorful guasacaca.
This traditional sauce is served in every Venezuelan restaurant as a condiment with a wide range of food, including broiled chicken, fried or boiled yuca, and, of course, arepas! Sampling this guasacaca will automatically transport you to those steak houses and the areperas so popular in my home country.
Have a tequeño (Venezuelan cheese sticks) with some guasacaca, and you’ll be in heaven. Add some guasacaca to your arepas, no matter their filling, and you’ll take them to the next level.
What types of vinegar are the best for this recipe?
The choice of vinegar is a matter of personal taste. My favorite for this recipe is red wine vinegar, but white vinegar or rice vinegar will work too. I don’t recommend apple cider vinegar or balsamic.
What type of pepper is the best for this recipe?
To make this flavorful sauce, green bell pepper is most commonly used. But there are different versions of this avocado salsa. I prefer, for example, red bell pepper. Not only are they sweeter than green pepper, but they also add a touch of contrasting color to this popular condiment.
To make my guasacaca more delicate, I peel off the red bell pepper and chop it in brunoise. if you want a hot sauce, you can add jalapeño pepper.
How do I store guasacaca?
Guasacaca can be stored in an airtight container in the refrigerator for 2-3 days. To prevent browning, place a layer of plastic wrap directly on the surface of the sauce before covering it with the lid.
Can I freeze guasacaca?
Yes, technically, guasacaca can be frozen for up to 3 months. However, I don’t recommend it because its texture may change after freezing and thawing. I will only freeze this Venezuelan avocado sauce if it’s previously blended.
To freeze it, transfer the sauce to an airtight container or freezer bag, leaving some room for expansion. Thaw the sauce in the refrigerator overnight before using.
The best Venezuelan guasacaca recipe
Following is the recipe card. If you like Venezuelan food, I’m sure you’ll add this to your list of great recipes. Thanks for subscribing to my Youtube channel and visiting my Amazon shop.
Venezuelan Guasacaca Sauce
Ingredients
- 1 cup ripe avocado
- 3 tablespoons onion minced
- 2 tablespoons red bell pepper, peeled off seeded, deveined, and minced
- 2 ½ tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Coarse sea salt
Instructions
- In a mixing bowl, smash the avocado with a fork.
- Add the rest of the ingredients to the avocado base and mix.
Nutrition
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