**Guasacaca: A Vibrant Venezuelan Sauce with Endless Possibilities**
In the realm of Venezuelan cuisine, guasacaca stands as a vibrant and versatile sauce, adding a burst of flavor to a myriad of dishes. This distinctive sauce is crafted from a harmonious blend of fresh avocados, herbs, and spices, resulting in a creamy, herbaceous, and subtly spicy condiment. Guasacaca's versatility shines as it effortlessly complements grilled meats, fish, and vegetables, while its unique flavor profile also lends itself to arepas, empanadas, and sandwiches. With its ability to elevate both savory and sweet dishes, guasacaca has become a beloved staple in Venezuelan kitchens and is gaining popularity worldwide.
**Explore a Range of Guasacaca Variations:**
1. **Classic Guasacaca:** Savor the authentic Venezuelan guasacaca, where ripe avocados combine with fresh cilantro, parsley, and a hint of garlic and onion. This classic recipe forms the foundation for all guasacaca variations.
2. **Spicy Guasacaca:** For those who crave a fiery kick, this variation incorporates spicy peppers, such as jalapeños or habaneros, into the mix. The resulting sauce brings a delightful heat that complements grilled meats and tacos.
3. **Roasted Red Pepper Guasacaca:** Add a smoky depth of flavor by roasting red peppers and incorporating them into the guasacaca. The roasted peppers impart a subtle sweetness and a vibrant red hue.
4. **Tropical Guasacaca:** Embark on a tropical flavor adventure by adding sweet fruits like mango or pineapple to the guasacaca. This variation pairs exceptionally well with grilled fish and seafood.
5. **Avocado-Tomatillo Guasacaca:** Create a tangy and refreshing twist by blending avocados with tomatillos. The tomatillos lend a slightly acidic flavor that complements the richness of the avocados.
6. **Guasacaca with Roasted Corn:** Elevate your guasacaca by incorporating roasted corn kernels, adding a smoky and savory dimension. This variation is perfect for topping tacos and nachos.
**Unleash the Versatility of Guasacaca:**
- **Enhance Grilled Proteins:** Elevate the flavors of grilled meats, fish, and vegetables by slathering them with guasacaca. The sauce's creamy texture and herbaceous notes create a delightful contrast to grilled foods.
- **Enliven Arepas and Empanadas:** Guasacaca adds a burst of flavor and moisture to arepas, Venezuela's beloved cornmeal cakes. It also serves as a vibrant filling for empanadas, creating a harmonious balance of flavors.
- **Add Vibrance to Sandwiches:** Transform ordinary sandwiches into culinary delights by spreading guasacaca on your bread of choice. Its creamy texture and tangy flavor profile complement various fillings, from roasted vegetables to grilled meats.
- **Create Flavorful Dips and Spreads:** Guasacaca's versatility extends to dips and spreads. Serve it alongside tortilla chips, crackers, or vegetable crudités for a refreshing and flavorful snack or appetizer.
- **Add a Twist to Salads:** Incorporate guasacaca into your salad dressings for a creamy, tangy, and savory twist. It pairs particularly well with salads featuring grilled chicken or roasted vegetables.
**Experience the Culinary Delights of Guasacaca:**
With its vibrant flavors and endless versatility, guasacaca has become a beloved condiment in Venezuelan cuisine and beyond. Whether you prefer the classic recipe or explore its many variations, guasacaca promises to elevate your culinary creations with its unique and delightful taste. So, embark on a culinary journey, experiment with different guasacaca recipes, and discover the endless possibilities this versatile sauce has to offer!
GUASACACA
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor running, drizzle in the olive oil and process until completely smooth. Adjust the consistency with up to 4 tablespoons water if needed. Taste and season with salt and pepper. Transfer to a bowl and serve immediately. A perfect addition to a beautifully seared hanger steak.
GARLIC CHICKEN WITH GUASACACA SAUCE
Simple to make, versatile in use and complex in flavor, guasacaca sauce is one of the wonderful condiments of Venezuelan cuisine. Creamy from the addition of avocado with a bright and tangy herb and lime base, it makes an evocative pairing for any vegetarian, seafood or meat dish. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, sauces and gravies, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium bowl, combine 1/4 cup oil and grate in 2 garlic cloves using a zester. Add the carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl. Add the chicken to the bowl and coat with the remaining garlic oil. Arrange in a single layer on the sheet pan skin-side up between the carrots.
- Roast until carrots are tender, and chicken is cooked through with crispy skin that's browned in spots, 35 to 40 minutes.
- While the chicken cooks, in a food processor or blender or using a mortar and pestle, combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, half the chopped parsley and cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée or pound into a coarse mixture. With the machine running or while mixing with a pestle in a mortar, slowly drizzle in the remaining 1/4 cup olive oil and 1 tablespoon room temperature water. Purée or stir until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt if necessary. The sauce can be made a few hours in advance and refrigerated in an airtight container.
- Scatter the remaining 1/2 cup each parsley and cilantro over the chicken and carrots. Transfer to individual plates along with any pan juices. Spoon a few tablespoons of the guasacaca sauce on the side for dipping. Serve warm with additional sauce on the side.
GUASACACA
A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente. http://bit.ly/a21B4p
Provided by DrGaellon
Categories Sauces
Time 10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
GUASACACA SAUCE
Steps:
- Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
- Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
- Recipe courtesy of Pica Pica, LLC
- Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
- Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
- Recipe courtesy of Pica Pica, LLC
GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA
Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.
Provided by Kathy228
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop by hand, all the vegetables.
- And the remaining ingredients and mix together.
- Chill for at least 3-hours.
- Serve as a dip for nacho chips or as a salsa with anything.
GUASACACA - VENEZUELAN AVOCADO SALSA
This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.
Provided by cookiedog
Categories Fruit
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Combine first 9 ingredients in a large bowl; toss mixture gently.
- Cover and refrigerate 3 hours.
- Stir in avocado and remaining ingredients just before serving.
SALSA GUASACACA - VENEZUELAN AVOCADO SALSA
I found this recipe online and assigned it to my 5th grade Spanish students. It was a big hit with the kids! Guasacaca is traditionally served with grilled meats, but it's also good with chips and crackers.
Provided by Valeria
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
- Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
- In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
- Serve fresh.
Nutrition Facts : Calories 165.2, Fat 15.8, SaturatedFat 2.4, Cholesterol 35.3, Sodium 403.2, Carbohydrate 5.2, Fiber 3.1, Sugar 1.1, Protein 2.2
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.
Provided by JackieOhNo
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
GUASACACA (AVOCADO SALSA)
Adapted from About.com - South American recipes.
Provided by Jean Ray
Categories Salsas
Time 15m
Number Of Ingredients 11
Steps:
- 1. Mash one of the avocados and place in a bowl. Stir in olive oil and vinegar. Chop other avocados and stir in.
- 2. Finely chop onion and red and green pepper. Mince garlic. Add to avocados along with chopped tomatoes.
- 3. Season with salt, pepper, and hot sauce to taste.
VENEZUELAN GUASACACA
Try this instead of the usual Mexican guacamole... I edited the original recipe that I found to reflect my personal tastes. Use whichever pepper makes you happiest & as much as you like. I prefer my onion grated vs. eating chunks of raw onion. Use your best olive oil in this, too. Enjoy!
Provided by Beth Renzetti
Categories Dips
Time 10m
Number Of Ingredients 8
Steps:
- 1. Mash the avocados well with a potato masher or fork, leaving them slightly chunky.
- 2. Stir in the rest of the ingredients, adjust seasoning to taste and serve.
- 3. Guasacaca Variations **Mix in some chopped parsley or cilantro if you like. **The tomato is sometimes eliminated from the recipe.
Tips and Tricks for Making a Perfect Guasacaca
- Use ripe avocados: The riper the avocados, the creamier and more flavorful your guasacaca will be. Look for avocados that are dark green or black and slightly soft to the touch.
- Roast the garlic and onions: Roasting the garlic and onions will bring out their sweetness and depth of flavor. Be sure to roast them until they are slightly caramelized.
- Use fresh cilantro: Fresh cilantro is essential for guasacaca. It adds a bright, herbaceous flavor that really makes the dish pop.
- Don't over-process the ingredients: Guasacaca should have a chunky texture, so don't over-process the ingredients in a food processor or blender. Just pulse them until they are combined.
- Let the flavors meld: Guasacaca is best if you let the flavors meld for at least 30 minutes before serving. This will allow the flavors of the avocado, cilantro, onion, and garlic to come together.
Conclusion
Guasacaca is a delicious and versatile sauce that can be used as a dip, a spread, or a marinade. It is perfect for parties, potlucks, and picnics. With its creamy texture, bright flavor, and beautiful green color, guasacaca is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting recipe to try, give guasacaca a try. You won't be disappointed!
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