Venezuelan Guasacaca
The Quirky Foodster Team
Ingredients
- Ripe avocados — 2
- Fresh coriander — 20 g (3/4 cup)
- Fresh parsley — 15 g (1/2 cup)
- Onion, chopped — 1/2 small
- Garlic cloves — 2
- Fresh lime juice — 30 ml (2 tbsp)
- Olive oil — 60 ml (1/4 cup)
- White vinegar — 15 ml (1 tbsp)
- Salt and pepper — to taste
Method
- Combine avocado flesh, coriander, parsley, onion and garlic in a blender.
- Add lime juice and vinegar.
- Blend until fairly smooth, with a little texture remaining.
- With the blender running, drizzle in olive oil until well combined.
- Season with salt and pepper; chill briefly before serving.
Cultural Background: A creamy avocado-based herb sauce, guasacaca is Venezuela's beloved answer to guacamole, brighter and more herb-forward, traditionally served alongside grilled meats (parrilla) and arepas across Venezuelan tables.
Tips: • Use ripe but firm avocados for the best texture — overripe avocados can make the sauce too heavy. • The sauce oxidises like guacamole, so press plastic wrap directly onto the surface if storing.
Variations: • Add a fresh jalapeño for a spicier version. • Adjust the herb ratio between coriander and parsley to taste.
Storage: Refrigerate up to 2 days with plastic wrap pressed onto the surface to reduce browning.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 70 kcal, 0.6 g protein, 7 g fat, 2 g carbohydrate per 30 g serving.
FAQs: What is guasacaca traditionally served with? Grilled meats (parrilla), arepas, and empanadas throughout Venezuelan cuisine. How is it different from guacamole? Guasacaca is typically thinner and more herb-forward with parsley and coriander, while guacamole is chunkier and more lime-and-chile focused.
- Ripe avocados — 2
- Fresh coriander — 20 g (3/4 cup)
- Fresh parsley — 15 g (1/2 cup)
- Onion, chopped — 1/2 small
- Garlic cloves — 2
- Fresh lime juice — 30 ml (2 tbsp)
- Olive oil — 60 ml (1/4 cup)
- White vinegar — 15 ml (1 tbsp)
- Salt and pepper — to taste
Please log in to leave a comment.