Venezuelan Guasacaca Recipes

VENEZUELAN GUASACACA

Steps:

• 1. Mash the avocados well with a potato masher or fork, leaving them slightly chunky.
• 2. Stir in the rest of the ingredients, adjust seasoning to taste and serve.
• 3. Guasacaca Variations **Mix in some chopped parsley or cilantro if you like. **The tomato is sometimes eliminated from the recipe.

GUASACACA - GUACAMOLE FROM VENEZUELA

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 (WAH-SAH-KAKA) SALSA DE VENEZUELA

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 SAUCE (VENEZUELA)

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.

VENEZUELAN GUASACACA (WITHOUT AVOCADO- FOOD CART VERSION)

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.