Guasacaca
Guasacaca is the Venezuelan sauce often confused with Mexican guacamole, though it is quite different: smooth and blended, packed with parsley and coriander, sharp with vinegar and loosened with oil. Guacamole is thick and chunky; guasacaca pours, closer to a dressing. It is served with grilled meat, arepas and empanadas, and in Venezuela with practically everything. The vinegar helps it keep its green colour longer than guacamole, though it is still best on the day.
Your own work in that: 5 min.
- Preparation 10 min
- Blending 5 min
Step by step
0 / 8 doneWash the herbs
Wash and dry the parsley and coriander well. Cut off the thickest stalks and keep the thin ones — they carry flavour.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Thin stalks stay, thick ones go.Cut the vegetables
Cut the pepper, onion and garlic into pieces that will fit the blender.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Blend the base
Blend the herbs with the pepper, onion, garlic, vinegar and salt until smooth. Without the avocado, so everything breaks down properly.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Herbs and vegetables first, avocado after.Add the avocado
Halve the avocados, remove the stones, scoop out the flesh and add it to the blender — two ripe ones give about 280 g of flesh.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Blend the sauce
Blend briefly until smooth. Do not overdo it — over-aerated avocado turns bitter.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Add the oil
With the blender running, pour in the olive oil in a thin stream until the sauce is creamy and glossy.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Oil last — it makes the sauce velvety.Season
Taste and adjust with salt, pepper and vinegar — guasacaca should be clearly sour, far more so than guacamole. Add chilli for heat.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Serve
Spoon into a bowl and serve with grilled meat, arepas, empanadas or roast potatoes.
Ingredients: 2 pcs ripe avocados · 1 bunch parsley · ½ bunch coriander · ½ pcs green pepper · ½ pcs onion · 2 cloves garlic · 3 tbsp white wine vinegar · 60 ml olive oil · 1 tsp salt · ¼ tsp black pepper · 1 pcs green chilli (optional)
Before you start
Thicker version
For a thicker, spreadable sauce, cut the oil to 30 ml and chop half the avocado by hand instead of blending it. The texture then sits closer to guacamole.
Colour
The sauce darkens in contact with air. Press cling film onto the surface or cover it with a thin layer of oil — the difference shows within hours.
Storage
It keeps 2 days in the fridge in a closed jar. Do not freeze — thawed avocado turns watery and loses its texture.