This guasacaca recipe is Venezuela's version of guacamole, a flavorful sauce made with ripe avocados, fresh herbs, chilies and more, so versatile.
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?
- 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.
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.
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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)
- 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
- 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!
NOTE: This recipe was updated on 9/2/22 to include new information and video. It was originally published on 6/10/20.