Venezuelan Salsa Recipes

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

Ingredients

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

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.

SALSA GUASACACA - VENEZUELAN AVOCADO SALSA

Salsa Guasacaca - Venezuelan Avocado Salsa image

I found this recipe online and assigned it to my 5th grade Spanish students. It was a big hit with the kids! Guasacaca is traditionally served with grilled meats, but it's also good with chips and crackers.

Provided by Valeria

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 small ripe tomatoes
1 large ripe avocado
2 garlic cloves
1/4 cup olive oil
2 tablespoons vinegar
1 small fresh hot pepper, finely chopped with the seeds removed
1 teaspoon salt
1/2 teaspoon black pepper
1 cold hard-boiled egg, finely chopped
3 sprigs of finely chopped parsley
3 sprigs of finely chopped fresh cilantro

Steps:

Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
Serve fresh.

Nutrition Facts : Calories 165.2, Fat 15.8, SaturatedFat 2.4, Cholesterol 35.3, Sodium 403.2, Carbohydrate 5.2, Fiber 3.1, Sugar 1.1, Protein 2.2

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

Ingredients

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.

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