This guasacaca recipe is Venezuela's version of guacamole, a flavorful sauce made with ripe avocados, fresh herbs, chilies and more, so versatile.
Guasacaca (Venezuelan Avocado Sauce)
If you are a lover of guacamole, I have a recipe you need to try. This wonderful sauce or spread is made with many of the same ingredients as traditional guacamole - ripe avocados, lime juice, fresh cilantro - along with a few other ingredients that make this recipe a game changer.
The recipe is called Guasacaca, and you're going to love it. It is straight out of Venezuela, where oil and vinegar and a few other flavors put a spin on Mexican guacamole.
What is Guasacaca?
Guasacaca is a Venezuelan avocado sauce or dip, often called guasacaca sauce. It will definitely make an impression on your taste buds, especially if you're a fan of Venezuelan cuisine.
It is pronounced "wa-sa-CA-ca", with the initial "g" usually silent.
There are several ways to make it, with variations depending on the cook. You'll find thick and chunky versions, creamy versions, looser versions served more like a dressing, and more.
It's really easy to make, perfect for home cooks, and sure to impress your guests.
My version is rich and creamy, though you can easily vary it up to your preference.
Let's talk about how to make guasacaca, shall we?
Guasacaca Ingredients
- Avocados. Use 2 ripe average-sized avocados. If you use smaller avocados, use 3 or 4 of them, as desired. Ripe is ideal for a creamy sauce.
- Peppers. I use 2 finely chopped jalapeno peppers in mine, but you can use green bell peppers for a milder version, or a combination.
- Other Produce. Use 1 shallot or a small onion, along with 3 cloves garlic. You can easily add more garlic if you'd like.
- Fresh Herbs. Parsley and cilantro. I like an even 50/50 split.
- Liquids. Vinegar, lime juice, and good quality extra virgin olive oil. The oil is added at the end to emulsify the final dipping salsa, which makes it extra creamy and delicious.
- Salt and Pepper. To taste!
How to Make Guasacaca - the Recipe Method
Step 1. Peel and seed the avocados. Give them a rough chop and add them to a food processor or blender along with the peppers, onion, garlic, cilantro parsley, lime juice and vinegar. Process until fairly smooth.
Step 2. Drizzle in the olive oil a bit at a time with the processor running. Process until the avocado salsa becomes a thick and creamy green sauce or dip. You'll notice how the final guasacaca fluffs up from the oil, which is emulsified as the processor runs.
This is an important step, as it really makes it extra creamy. You can adjust the amount of oil to achieve your desired consistency.
Taste and adjust with salt and pepper to your preference.
Boom! Done! Venezuelan guasacaca is ready to serve! It looks wonderful, doesn't it? So vibrant green and creamy.
Recipe Tips & Notes
- Drizzling the olive oil slowly into the food processor as you process is a key step in producing thick and creamy guasacaca.
Guasacaca Serving Suggestions
I like to serve mine with warmed tortilla chips, but it's also great with pita bread or chips, served a bit like a tasty hummus. Try it with raw vegetables for a party.
It works as a salsa or dip, but consider tossing it with a bit of pasta as a sauce, or thin it out with a bit more oil and/or vinegar, then toss it with lettuce or spinach for a quick salad dressing.
It's also great on grilled meats. One of our favorite ways to enjoy it is on toast for a twist on avocado toast.
Storage
Store any leftover guasacaca in a sealed container in the refrigerator where it should keep for 2-3 days. It will keep longer than your typical guacamole because of the vinegar content.
That's it, my friends. I hope you enjoy my guasacaca recipe. Super tasty! Give your old guacamole recipe a brand new Venezuelan spin! Your friends and family will love you for it. Let me know if you make it. I'd love to hear how it turned out for you.
Try Some of My Other Popular Recipes
- Perfect Guacamole Recipe
- Spicy Guacamole
- Salsa Criolla
- Roasted Red Pepper Hummus
- Muhammara Recipe (Roasted Red Pepper and Walnut Dip)
- Creamy White Bean Dip with Harissa
- Black Bean Dip
- Mexican Corn Dip
- Queso Fundido
- Zesty Layered Taco Dip
- Spicy Buffalo Chicken Dip
- Arepas (South American Corn bread)
- Avocado Crema
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Guasacaca Recipe (Venezuelan Avocado Sauce)
Ingredients
- 2 ripe avocados
- 2 jalapeno peppers chopped (use bell pepper for a milder version)
- 1 shallot or small onion, chopped
- 3 cloves garlic chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/4 cup white vinegar
- Juice from 1 small lime
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Peel and seed the avocados. Give them a rough chop and add them to a food processor or blender along with the peppers, onion, garlic, cilantro parsley, vinegar and lime juice.
- Process until fairly smooth.
- Drizzle in the olive oil a bit at a time with the processor running. Process until the avocado salsa becomes thick and creamy.
- Adjust with salt and pepper to taste. Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 9/2/22 to include new information and video. It was originally published on 6/10/20.
Gary says
I'm no expert on the subject, but, I have been led to believe that guasacaca is the Venezuelan version of chimmichuri.
I have a couple different recipes I use as each has ingredients I like so I do a version with ingredients from both. I tried this version with the exception of using red wine vinegar and Maldon's salt. I also added 1 Thai red chili. I like the taste and heat of Thai chilis. If I wasn't sharing this recipe with friends I probably would have added 2-3 Thai chilis as I like things spicier.
This recipe turned out really well and this will be my go to recipe now for guasacaca.
For those interested, the first time I had it was in a Venezuelan restaurant. I had a chicken arepas with gouda and guasacaca. It was so good that when I got home I looked up a guasacaca recipe and figured out how to make arepas. I pressure cook chicken so I can shred it, put in an arepas with shredded gouda and guasacaca. You won't be disappointed! Arepas are easy to make. You just need to buy Pan flour.
Mike H. says
Thanks a lot for sharing, Gary! Guasacaca is not exactly the Venezuelan version of chimichurri, but rather a distinct sauce that serves a similar purpose within its own culinary tradition. Their bases and overall textures are what set them apart. Enjoy!
RM says
był to najlepszy sos do grilla jaki jadłam podczas mojego pobytu w venezueli a arepa z szarpanym mięsem wymiata. Mąkę kupuje w ,,kuchnie swiata,, a szapaną wołowinką sama przygotowuje .
Flyboy says
i have made this many times..It's a great dip with Fritos watching Sunday Football..I love itbfor breakfast on toast with an egg..It's awesome
Mike H. says
Agree. Thanks a lot!
Chef Greg says
Hi Jim,
Well done. Growing up in Southern California, I am blessed with three avocado trees. Avos have been a staple all my life. I also grow hot chiles and ferment them into hot sauces. Forty years a chef, I create lots of impromptu dishes from them. I had never heard of Guasacaca and am pleased to see such a high flavor, nutrition packed version. One bit of knowledge to add; in addition to the vinegar, olive oil is a strong antioxidant, also helping to prevent the browning of all things avocado, not to mention the benefit of disabling free radicals. Respectfully noted please: using distilled vinegar is a little too much. Higher quality wine vinegars, white or red, marry nicely with the rich ingredients.
Keep up the good work!
Mike Hultquist says
Thanks for sharing, Chef!
Dave says
Thanks Mike!
Enjoyed it very much with my rotisserie chicken sandwich without normal spreads.
Next time will start off with a smaller amount of vinegar, a little bit overpowering for me.
dave
Mike Hultquist says
Thanks, Dave. As with any recipe, I always encourage people to adjust to preference. Cheers.
Red says
This was so good. Will be making more for sure. One thing I did was add some bacon bits and cumin to recipes.
Mike Hultquist says
Nice! Happy to hear it, Red!
Jason Walsh says
this is a hit every time I make it, and it lasts a couple weeks in the fridge.
Mike Hultquist says
Great! Glad you like it! We love this one for sure.
Dallas says
Hi, Mike....where do the red flakes come from? Did you add red pepper flakes or a certain chile?
Thanks,
Dallas
Mike Hultquist says
Dallas, red pepper flakes are optional here. You can really add any of your favorites.
Dallas says
Gotcha, I think chile de arbol or red pepper flakes makes it more aesthetically pleasing too. Can't wait to make it!