Guasacaca sauce is a popular vegan and vegetarian recipe from Venezuela.
It’s often referred to as “Venezuelan Guacamole” as it features similar ingredients such as avocado, lime juice and cilantro.
We prefer Guasacaca to traditional Mexican guacamole. The Venezuelan sauce is more acidic thanks to the addition of rice vinegar. It’s also packed with flavour since bell peppers, cilantro, parsley and spicy jalapeno are blended together to form a smooth rather than chunky salsa.
Enjoy Guasacaca sauce as a dip with nachos like guacamole, toss with a cold pasta salad as a creamy dressing or add as a topping for barbecued chicken, grilled meat and or sautéed seafood.
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Travel to Venezuela by Cooking Guasacaca at Home
There’s no better place to sample authentic Guasacaca then on vacation in Venezuela.
The popular avocado sauce from Venezuela is enjoyed across the country from fine dining restaurants to street food stalls and the kitchen table of many families.
Just like any national dish or condiment, Venezuelan professional chefs and home cooks offer endless variations of Guasacaca based on each families preference and regional traditions.
Those travelling to Venezuela fall in love with top attractions such as Angel Falls, Isla de Margarita, Roraima and the hustle and bustle of Caracas. Sample Guasacaca avocado sauce at local restaurants and you’ll find the creamy salsa adds a burst of flavour to popular Venezuelan dishes such as arepas, hallaca and empanadas.
You’ll often find it at local restaurants served in plastic bottles at the table. The thin green sauce is the perfect condiment, drizzled over dishes such as steak, tacos and tostadas.
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What is Guasacaca?
Guasacaca is a savoury sauce found in Dominican and Venezuelan cuisine, often paired with roast chicken. The green sauce is made from ripe avocados, citrus juice, vinegar, freshly chopped herbs like parsley, garlic, and chili peppers.
Guasacaca is vegan, vegetarian, gluten free, soy free, dairy free, egg free and nut free so you don’t have to worry about any of the common allergens. Our healthy recipe is also keto friendly since it is low in carbs.
Guasacaca vs Guacamole
Mexican guacamole is typically prepared in a large mortar and pestle. Traditional guacamole is typically chunky in texture rather than blended into a smooth sauce.
The traditional Venezuelan sauce is not just unique in its method of preparation and consistency. Guasacaca recipes also feature fresh herbs and green bell pepper, giving the smooth sauce a boost of flavour.
Tips For Making Homemade Guasacaca Sauce
Our recipe for Guasacaca was prepared using a Ninja Mixer. All the ingredients fit into the large attachment, making clean up a breeze. Since you are using a blender or food processor to mix the ingredients, you can chop them roughly as the blades will do most of the work for you.
Once all of the ingredients are blended together, use a small spoon to taste the sauce. If you are a lover of hot and spicy foods you might want to add more hot peppers or even a few shakes of hot sauce.
We’ve used parsley and cilantro in this recipe as they are traditionally used in Venezuelan Guasacaca sauce. You can always add additional herbs if you want a stronger cilantro or parsley flavour.
Depending on how ripe your avocados are, you might want to add additional acid such as rice vinegar or lime juice to help balance the creaminess of the salsa.
We’ve used regular Spanish cooking onions in this recipe but you could also experiment with shallots, red onion or sweet vidalia.
Most Guasacaca recipes call for green bell peppers but you can also use yellow bell peppers. Avoid using orange or red bell peppers as they will not produce a bright green colour, which is what you’re looking for.
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What To Serve With Venezuelan Guacamole
In Venezuela it is traditionally served as a sauce for grilled meats and chorizo sausage.
If you’re looking for a midday snack at the cottage or your next backyard barbecue, why not serve homemade Guasacaca alongside other dips like spicy salsa, hummus, Spinach Artichoke Dip or Melitzanosalata Greek Eggplant Dip?
The Venezuelan guacamole adds a burst of flavour and creamy texture to grilled chicken, sautéed shrimp or roast pork. Feel free to slather over your favourite barbecued meats, seafood or veggies.
The vegetarian avocado sauce can also be enjoyed spread on bread or toast for a spicy sandwich. Add a burst of flavour to your favourite brunch dishes by adding a dollop of Guasacaca to poached eggs or polenta.
It’s easy to transform our Venezuelan Guacamole recipe into a nutritious and flavourful salad dressing by adding additional acid (lime or vinegar) and vegetable oil. Simply add a few scoops of the green sauce to a mixing bowl and slowly whisky acid and oil until the consistency has thinned out. We like tossing Guasacaca vinaigrette into a cold pasta salad or crunchy kale.
Since the ingredients in Venezuelan Guacamole are all fresh and not cooked it’s important you finish the dish as soon as you can. We’ve never had a problem as guests at our dinner parties always seem to lick the bowl clean!
If you do find yourself with leftovers, store in an airtight container in the fridge for 2-3 days.
Best Vegan Guasacaca Sauce Recipe
- French knife
- measuring spoons
- measuring cups
- 2 Ripe Avocados
- 1 Onion
- 1 Green Bell Pepper
- 2 Jalapeno Peppers
- 5 Garlic cloves
- 1 cup Cilantro
- 1/2 cup Parsley
- 2 tbsp Rice Vinegar
- 3 tbsp Lime juice
- 1/2 tsp Kosher salt
- 1/2 tsp Ground Pepper
- Combine all ingredients in a food processor. Blend until smooth.
- Transfer to a serving bowl and garnish with lime wedges and chopped cilantro.
- Serve as a dip like guacamole with nachos, toasted pita chips and vegetable sticks. Or use as a sauce to slather over barbecued shrimp, fried fish, roasted chicken or grilled steak.
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