Guasacaca Guacamole From Venezuela Recipes

GUASACACA SAUCE (VENEZUELA)

Guasacaca Sauce (Venezuela) image

Make and share this Guasacaca Sauce (Venezuela) recipe from Food.com.

Provided by Daniel Aguilar

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 ripe avocados
3 tomatoes
1 onion
1/2 red chili pepper
1/2 green chili pepper (jalapeno)
1 tablespoon chopped parsley
1 tablespoon chopped coriander (cilantro)
1/4 cup wine vinegar
1/2 cup oil
2 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

Peel tomatoes and dice them, along with the chili peppers and the onions.
Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon.
Peel the avocados, puree the most ripe one, cut the other one into dice.
Add to the other ingredients and place the avocado pip in the sauce, so it does not go black.
Before you serve remove the pips.

Nutrition Facts : Calories 289.7, Fat 28.2, SaturatedFat 3.8, Sodium 978.5, Carbohydrate 10.6, Fiber 5.7, Sugar 3.2, Protein 2.3

VENEZUELAN GUASACACA (WITHOUT AVOCADO- FOOD CART VERSION)

Venezuelan Guasacaca (Without Avocado- Food Cart Version) image

This recipe does not contain avocado. This is the kind of guasacaca you would find at food carts selling arepas on the calle de hambre (hunger streets) in Venezuela. Every family has their own recipe, and this is ours. Adjusting the taste is very simple once the ingredients are in the blender. Just add more of whatever you'd like.

Provided by LexiMStL

Categories Onions

Time 10m

Yield 2-3 mason jars, 6-10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 bunch cilantro, roots and lower stems removed
1/4 bunch fresh parsley leaves
1/2 purple onion, quartered
1/2 large green bell pepper, seeded and deveined
4 sweet peppers, halved (aji dulce)
4 garlic cloves, whole
6 tablespoons corn oil
3 tablespoons red wine vinegar
1 tablespoon salt (to taste)
1 teaspoon cracked pepper, 1/4-1/2 cup water (to taste, reserved)

Steps:

Put all ingredients in blender
Add some of the reserved water .
Blend on coarse setting for 20 seconds.
Stir, then repeat 2 more times, adding water if neccesary.
You want a creamy and not watery consistency with very small chunks. It should be able to go through a "ketcup-like sqeezy bottle" (technical term).
If you want avocado for a creamier version, just add one.

Nutrition Facts : Calories 76.7, Fat 4.8, SaturatedFat 0.6, Sodium 1168.8, Carbohydrate 7.3, Fiber 2.3, Sugar 4.1, Protein 1.2

GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA

Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela image

Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.

Provided by Kathy228

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium tomatoes
1 medium onion
2 avocados, peeled and seeded
1/4 cup minced bell pepper (optional)
3/4 cup cilantro leaf, chopped
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons hot sauce

Steps:

Chop by hand, all the vegetables.
And the remaining ingredients and mix together.
Chill for at least 3-hours.
Serve as a dip for nacho chips or as a salsa with anything.

GUASACACA - GUACAMOLE FROM VENEZUELA

Guasacaca - Guacamole from Venezuela image

Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.

Provided by JackieOhNo

Categories Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 avocados
1 green pepper
3 garlic cloves
1/2 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons vinegar
1/4 cup chopped parsley or 1/4 cup cilantro
salt and pepper
1 medium chili pepper (optional)
1/4 cup chopped tomato (optional)

Steps:

Chop the avocados and the green pepper and place in a bowl with the chopped onion.
Finely chop the garlic and chile pepper and add to the onions and avocado.
Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.

GUASACACA - VENEZUELAN AVOCADO SALSA

Guasacaca - Venezuelan Avocado Salsa image

This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.

Provided by cookiedog

Categories Fruit

Time 20m

Yield 6 cups

Number Of Ingredients 13

Ingredients

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

Steps:

Combine first 9 ingredients in a large bowl; toss mixture gently.
Cover and refrigerate 3 hours.
Stir in avocado and remaining ingredients just before serving.

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