Guasacaca (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.

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.

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)

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.

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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.

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

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5 from 4 votes

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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

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.

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