Salsa Carioca Venezuela Salad Recipes

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SALSA CARIOCA (VENEZUELA SALAD)



Salsa Carioca (Venezuela Salad) image

Make and share this Salsa Carioca (Venezuela Salad) recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 teaspoons hot pepper sauce
3 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cilantro, finely chopped
salt & pepper, to taste
2 medium serrano peppers, chopped
1 small onion, diced
1 small tomatoes, seeded & chopped
1 medium avocado, peeled and chopped
2 hardboiled egg, chopped

Steps:

  • Combine all the ingredients together for the dressing in a small bowl. Set aside while chopping the salad ingredients.
  • Note: Gently scoop out the seeds from the tomato before chopping it.
  • Combine the rest of the ingredients in a medium bowl. Toss in the dressing then serve.

SALSA SALAD



Salsa Salad image

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Provided by Scratchcook

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10

4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2 jalapeno peppers, finely chopped
3 green onions, chopped
½ sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1 lime, juiced
½ teaspoon salt, or to taste

Steps:

  • In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g

CACHAPAS



Cachapas image

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.

Provided by Daniel Aguilar

Categories     Breakfast

Time 15m

Yield 6 cachapas

Number Of Ingredients 4

4 cups tender corn kernels (canned corn may be used)
3 teaspoons salt
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar

Steps:

  • Mix all the ingredients in a blender.
  • The mix should become thick and heavy.
  • If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
  • Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
  • Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
  • Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

Nutrition Facts : Calories 193, Fat 0.8, SaturatedFat 0.1, Sodium 1166.6, Carbohydrate 47.8, Fiber 2.6, Sugar 25, Protein 3.3

VENEZUELAN SALSA



Venezuelan Salsa image

I found this recipe in a garlic cookbook many years ago. It is a very different and delicious salsa. Prep time includes chilling. The longer it sits the better it tastes.

Provided by Miss V

Categories     Sauces

Time 6h

Yield 16 serving(s)

Number Of Ingredients 12

1 mango, peeled,pitted and diced
1/2 medium papaya, peeled,seeded and diced
1/2 medium avocado, peeled,pitted and diced
1 carrot, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
1 lemon, juice of
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients in medium bowl.
  • Refrigerate several hours to allow flavors to blend.
  • Serve with tortilla chips.

Nutrition Facts : Calories 28.5, Fat 1, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 5.1, Fiber 1.1, Sugar 3, Protein 0.4

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

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.

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

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.

SALSA SALAD



Salsa Salad image

This is a fresh and delicious salad for lunch or a smaller version before supper. My DS and DIL omit the lettuce and use it as a side dish with grilled meats. I've brought it in a big bowl to parties and everyone raves.

Provided by Geema

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

romaine lettuce, torn into bite sized pieces
1 cup cooked black beans or 1 cup black-eyed peas (drain and rinse if using canned)
1 bell pepper, cut into bite sized pieces
3 ears corn, cut off the cob
1 avocado, peeled and diced
2 tomatoes, chopped
1/2 cup chopped sweet onion
1/2 cup grated cheddar cheese
1 bunch fresh cilantro, chopped
your favorite vinaigrette (use your own recipe, or try Paul Newman's Family Recipe version, which is really mild and works well)
red pepper flakes
crushed tortilla chips (we use Red Hot Blues)
cooked chicken or beef, would be delicious on this salad for a nice summer main dish (optional)

Steps:

  • Place lettuce on salad plates.
  • Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.

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CREAMY GUASACACA (VENEZUELAN AVOCADO SALSA) - THIS GUASACACA …
Jan 8, 2022 - This guasacaca recipe is Venezuela's answer to guacamole, with ripe avocados, cilantro, peppers and more. The perfect creamy salsa, dip, or sauce.
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RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 549.4692: Total fats (g) 50.2924: Carbohydrates (g) 11.0475: Protein (g) 14.2455: Vitamin D (D2 + D3) (g) 2.0000: Phosphorus, P (mg)
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SALSA CARIOCA (VENEZUELAN SALAD) - PINTEREST.COM
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RECIPES FOR SALSA SALAD
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SALSA CARIOCA VENEZUELA SALAD RECIPES
4 large ripe tomatoes, cut into bite-size pieces: 1 bunch cilantro, stems cut off and leaves coarsely chopped: 1 large green bell pepper, cut into bite-size pieces
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