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
- 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