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Home » Guasacaca (Venezuelan Avocado Sauce)

Guasacaca (Venezuelan Avocado Sauce)

by Mike Hultquist · Sep 2, 2022 · 18 Comments

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Guasacaca Recipe

This guasacaca recipe is Venezuela's version of guacamole, a flavorful sauce made with ripe avocados, fresh herbs, chilies and more, so versatile.

Guasacaca Recipe

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

Processing the guasacaca ingredients in a food processor, before processing

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.

Processing the guasacaca ingredients in a food processor

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.

Venezuelan Guasacaca in a food processor

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.

Guasacaca in a bowl, ready to serve

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)
Mike taking a big scoop of creamy guasacaca on a tortilla chip

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
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Guasacaca Recipe (Venezuelan Avocado Sauce)

This guasacaca recipe is Venezuela's version of guacamole, a flavorful sauce made with ripe avocados, fresh herbs, chilies and more, so versatile.
Save Recipe Saved!
Course: Appetizer, Salsa, sauce, Snack
Cuisine: American, Venezuelan
Keyword: avocado, dip, jalapeno, spicy
Prep Time: 5 minutes
Cook Time: 5 minutes
Calories: 196kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 4 votes
Leave a Review

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

Makes about 3 cups, depending on the size of your avocados.
Calories are estimated without chips.

Nutrition Information

Calories: 196kcal   Carbohydrates: 7g   Protein: 2g   Fat: 19g   Saturated Fat: 3g   Sodium: 8mg   Potassium: 370mg   Fiber: 5g   Sugar: 1g   Vitamin A: 404IU   Vitamin C: 17mg   Calcium: 14mg   Iron: 1mg
Guasacaca Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Guasacaca in a bowl with a chip

NOTE: This recipe was updated on 9/2/22 to include new information and video. It was originally published on 6/10/20.

Categories: Appetizers Tags: avocado, Chili Pepper Madness, chili pepper recipe, cinco de mayo, game day and superbowl parties, jalapeno pepper, salsa recipe, tailgating

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    Recipe Rating




  1. Anita says

    September 11, 2022 at 3:53 pm

    5 stars
    Thank you Mike! I just made this and it's so delicious, it will definitely be a regular for us! I added 3 whole jalapeños as we love heat, and left out the cilantro. Its creamy and tangy and so good. Every one of your recipes is delicious, and we have our regulars that are so good we never tire of them. (We make your Easy Thai Peanut Sauce weekly in a shrimp stir fry) I don't remember how I found your website, but I am so glad I did. Keep up the good work for all us chili pepper lovers!

    Reply
    • Mike Hultquist says

      September 11, 2022 at 4:23 pm

      Thanks so much, Anita! Glad you're enjoying the recipes!

      Reply
  2. Mark Bergman says

    September 03, 2022 at 9:46 am

    For those who might make this spur of the moment, what quantities of dried parsley and cilantro would you substitute?

    Reply
    • Mike Hultquist says

      September 03, 2022 at 10:12 am

      Mark, I would use a 1 teaspoon each, but then adjust from there. You might need more, but the dried ingredients are quite different from fresh in this case.

      Reply
  3. Gert Kok says

    September 03, 2022 at 7:26 am

    5 stars
    Dear Mike,
    Please explain : what is "leftover" guasacaca ?
    Regards
    Gert

    Reply
    • Mike Hultquist says

      September 03, 2022 at 8:03 am

      I know, Gert, it never lasts around here more than an hour!

      Reply
  4. JRM says

    September 02, 2022 at 6:51 am

    Do you deseed the jalapeno peppers?

    Reply
    • Mike Hultquist says

      September 02, 2022 at 7:17 am

      You can if you'd like. I usually just leave them in.

      Reply
  5. Susan Green says

    October 08, 2020 at 10:39 am

    5 stars
    I added some Chipotle salsa to it and it was wonderful so tasty! What is the shelf life, I’ve had mine in the fridge for 2 weeks now and it still taste great ?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2020 at 12:14 pm

      Great, Susan! This should last longer than Mexican guacamole because of the vinegar and lime juice, but most likely a week or so, possibly longer, as in your case. Normally I would say a week. Glad you enjoyed it!

      Reply
  6. CC says

    June 27, 2020 at 2:49 pm

    Does it turn brown overnight if you don't eat it all like regular Mexican Guacamole recipes? Avocado dips seem to never tastes as good on day 2 or later.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 28, 2020 at 6:34 am

      CC, I made a larger batch and it lasted 3 days in a covered container without very minimal browning. You can always stir a bit of lime juice into it to green it back up.

      Reply
  7. kevin says

    June 20, 2020 at 11:22 am

    Cumin is a must !!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 20, 2020 at 11:51 am

      Cumin would be a great addition for sure!

      Reply
  8. Russ carter says

    June 16, 2020 at 4:40 pm

    You say 1/4 vinger
    1/4 of what size?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 17, 2020 at 6:39 am

      Russ, it is 1/4 cup of vinegar. Thanks for noting that. I've updated the recipe card.

      Reply
  9. Lois says

    June 12, 2020 at 10:18 pm

    5 stars
    I made this and we love it! I put it on everything. It really has a nice flavor and texture.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 13, 2020 at 2:20 pm

      Thanks, Lois! So good, isn't it? Glad you enjoyed it.

      Reply

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