Guasacaca

Recipe by DrGaellon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
  • Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
  • To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.
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