Best 2 Guasacaca Sauce Recipes
Indulge in the vibrant flavors of Venezuela with Guasacaca Sauce, a unique and versatile condiment that adds a burst of freshness to various dishes. Known for its vibrant, emerald-green hue, this sauce is a staple in Venezuelan cuisine, commonly served as an accompaniment to grilled meats, empanadas, and arepas. Made with a blend of fresh herbs, such as cilantro, parsley, and chives, along with avocado, onions, and tangy lime juice, Guasacaca Sauce offers a harmonious balance of flavors, ranging from herbaceous and citrusy to creamy and slightly spicy. Its luscious texture and bright color make it not only delicious but also visually appealing. Discover the versatility of Guasacaca Sauce as it enhances the flavors of your favorite dishes, adding a delightful touch of Venezuelan flair.
This article presents a collection of Guasacaca Sauce recipes, each with its own unique twist to cater to different preferences. Whether you prefer a classic version or one with added ingredients for a bolder flavor profile, you'll find a recipe that suits your taste. From the traditional Venezuelan Guasacaca Sauce to variations that incorporate roasted peppers, chipotle peppers, or even pineapple, these recipes offer a range of options to suit every palate. With step-by-step instructions and helpful tips, you'll be able to create this vibrant sauce with ease and enjoy its deliciousness in no time.
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 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
Tips:
- For the best flavor, use fresh cilantro, onions, and avocados.
- If you don't have access to fresh cilantro, you can use dried cilantro, but be sure to use only half the amount.
- If you don't have any avocados, you can substitute 1/2 cup of sour cream or Greek yogurt.
- Add a serrano or jalapeño pepper to the sauce for a spicy kick.
- If you want a smoother sauce, blend it in a food processor or blender until it reaches the desired consistency.
- Serve Guasacaca sauce with grilled meats, fish, or vegetables.
- You can also use it as a dip for chips or crackers.
Conclusion:
Guasacaca sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you like it spicy, mild, or somewhere in between, Guasacaca sauce is sure to please everyone at your table.
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