Guasacaca Guacamole From Venezuela Recipes

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

Ingredients

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.

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

Ingredients

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.

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