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.
- 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
- In a bowl, combine all ingredients.