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.
Dawn says
This was phenomenal! So simple and incredibly tasty. I can think of so many ways to use this. Thank you so much for this gem!
Mike Hultquist says
Thanks, Dawn! Glad you enjoyed it!
Kim says
Wow, you really saved my bacon with this recipe. I found out on short notice on my way home from work yesterday afternoon that I had to make a snack for my son's class of 30 high schoolers for his presentation on Venezuela this morning. I saw your recipe and decided to give it a try. This was easy, tasty, and they ate ALL of it.
Mike Hultquist says
Boom! Very happy I was able to help! Thanks for sharing this, Kim.
Elliot Fisch says
Looks great! I depict a cross between guacamole and chimichurri.
Don’t know I want to tell guests I’m serving something that sounds like “ca-ca”.
Mike Hultquist says
Haha, I hear you!
Elliot Fisch says
This was fabulous! I used it as a "hollandaise" over poached eggs, etc.
Guasacaca Benedict. Feel free to use it.
I had a little left over and drank it with a spoon!
Mike Hultquist says
Boom! I love it!
Anita says
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!
Mike Hultquist says
Thanks so much, Anita! Glad you're enjoying the recipes!
Mark Bergman says
For those who might make this spur of the moment, what quantities of dried parsley and cilantro would you substitute?
Mike Hultquist says
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.
Gert Kok says
Dear Mike,
Please explain : what is "leftover" guasacaca ?
Regards
Gert
Mike Hultquist says
I know, Gert, it never lasts around here more than an hour!
JRM says
Do you deseed the jalapeno peppers?
Mike Hultquist says
You can if you'd like. I usually just leave them in.
Susan Green says
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 ?
Michael Hultquist - Chili Pepper Madness says
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!
CC says
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.
Michael Hultquist - Chili Pepper Madness says
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.
kevin says
Cumin is a must !!
Michael Hultquist - Chili Pepper Madness says
Cumin would be a great addition for sure!
Russ carter says
You say 1/4 vinger
1/4 of what size?
Michael Hultquist - Chili Pepper Madness says
Russ, it is 1/4 cup of vinegar. Thanks for noting that. I've updated the recipe card.
Lois says
I made this and we love it! I put it on everything. It really has a nice flavor and texture.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lois! So good, isn't it? Glad you enjoyed it.