Guasacaca - Guacamole from Venezuela
"Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth.
Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken."
photo by threeovens
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 avocados
- 1 green pepper
- 3 garlic cloves
- 1⁄2 cup chopped onion
- 1 tablespoon vegetable oil
- 3 tablespoons vinegar
- 1⁄4 cup chopped parsley or 1/4 cup cilantro
- salt and pepper
- 1 medium chili pepper (optional)
- 1⁄4 cup chopped tomato (optional)
directions
- Chop the avocados and the green pepper and place in a bowl with the chopped onion.
- Finely chop the garlic and chile pepper and add to the onions and avocado.
- Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
- If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.
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Reviews
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Excellent flavour combination that made a lovely, meatless sandwich. I stuffed my veggie mixture into a lightly-toasted pita pocket. No mess with stuff oozing out. Loved every bite! -
Nice find! I mashed the avocado instead of leaving it in chunks, used parsley and left out the optional chili and tomatoes. I thought I might miss the flavor of lime that I'm used to, but the vinegar was wonderful in this as well as the bell pepper and just the right amount of onion. Oh...and I didn't add the oil, it didn't seem to need it, maybe I would use it if the avocado was left chunky.Thanks for sharing this keeper.
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Delicious, Jackie! I loved the change-up from the usual lime juice. And, the addition of the bell pepper. Instead of a chopped chile, I added a few flakes of crushed red pepper. I kept mine chunky and served it up with some substantial chips. Wonderful! Made for Culinary Quest 2014. -
Since I am the only one who loves avocado i cut this down to one portion and had with tortilla chips as part of my lunch. Loved it. -
Excellent! This was so flavorful and delicious... loved the added crunch of the various veggies. I included the optional ingredients. Thanks for sharing! Culinary Quest '14
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Tweaks
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Nice find! I mashed the avocado instead of leaving it in chunks, used parsley and left out the optional chili and tomatoes. I thought I might miss the flavor of lime that I'm used to, but the vinegar was wonderful in this as well as the bell pepper and just the right amount of onion. Oh...and I didn't add the oil, it didn't seem to need it, maybe I would use it if the avocado was left chunky.Thanks for sharing this keeper.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
