Guasacacavenezuelanavocadosalsa Recipes

GUASACACA SAUCE

Guasacaca Sauce image

Provided by George Duran

Time 1h15m

Yield about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil

Steps:

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.

GUASACACA

Guasacaca image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/2 cup packed fresh cilantro leaves
1/4 cup packed fresh parsley leaves
2 avocados
2 limes, zested and juiced
2 cloves garlic
1 jalapeno, stemmed and seeded
1/2 yellow onion, quartered
1/2 green bell pepper, seeded and quartered
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak.

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 - 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.

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