Guasacaca Wah Sah Kaka Salsa De Venezuela Recipes

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GUASACACA



Guasacaca image

A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente. http://bit.ly/a21B4p

Provided by DrGaellon

Categories     Sauces

Time 10m

Yield 12 serving(s)

Number Of Ingredients 12

1 medium onion, roughly chopped
2 green bell peppers, seeded deveined and roughly chopped
3 ripe avocados, peeled and seeded
2 large garlic cloves
1/2 bunch fresh flat leaf parsley
1/2 bunch fresh cilantro
1/3 cup red wine vinegar
1 tablespoon kosher salt, to taste
1/4 teaspoon black pepper
1 cup olive oil
2 red bell peppers (optional)
2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

Steps:

  • Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
  • Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
  • To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.

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

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.

TOSTONES, OR FRIED BANANA. (VENEZUELA)



Tostones, or Fried Banana. (Venezuela) image

Make and share this Tostones, or Fried Banana. (Venezuela) recipe from Food.com.

Provided by Daniel Aguilar

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1 green banana
oil
salt

Steps:

  • peel the banana.
  • cut into 2 cm cylinders.
  • fry these cylinders until the banana is a pale yellow colour.
  • remove from the heat.
  • place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick.
  • Use salt to your own taste and fry until they are crispy.
  • Serve hot with guasacaca sauce or garlic "mojo".

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