Best 2 Salsa Guasacaca Venezuelan Avocado Salsa Recipes

In the vibrant culinary landscape of Venezuela, a zesty and luscious condiment called Salsa Guasacaca stands out as a true delight. This enticing avocado-based salsa boasts a captivating emerald hue and a symphony of flavors that tantalize the taste buds. With its creamy texture and vibrant color, Salsa Guasacaca adds a burst of freshness and richness to a variety of dishes, from grilled meats and fish to empanadas and arepas. This versatile salsa is not only a quintessential Venezuelan staple but also a beloved culinary gem that has gained international recognition. This article delves into the art of crafting Salsa Guasacaca, providing two distinct yet equally delectable recipes. The first recipe stays true to the traditional preparation, while the second offers a delightful twist by incorporating roasted red peppers for an extra layer of smoky sweetness. Both recipes are easy to follow and guarantee a flavorful experience that will transport you to the heart of Venezuelan cuisine.

Here are our top 2 tried and tested recipes!

GUASACACA - VENEZUELAN AVOCADO SALSA

Guasacaca - Venezuelan Avocado Salsa image

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

Ingredients

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

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

Salsa Guasacaca - Venezuelan Avocado Salsa image

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

Ingredients

1 small ripe tomatoes
1 large ripe avocado
2 garlic cloves
1/4 cup olive oil
2 tablespoons vinegar
1 small fresh hot pepper, finely chopped with the seeds removed
1 teaspoon salt
1/2 teaspoon black pepper
1 cold hard-boiled egg, finely chopped
3 sprigs of finely chopped parsley
3 sprigs of finely chopped fresh cilantro

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

Tips:

Use ripe avocados: Ripe avocados are creamier and have a better flavor. To check if an avocado is ripe, gently squeeze it. If it yields to gentle pressure, it is ripe.
Choose the right type of avocado: There are two main types of avocados: Hass avocados and Florida avocados. Hass avocados are smaller and have a darker skin. They are the most common type of avocado used in salsa guasacaca. Florida avocados are larger and have a lighter skin. They are also less creamy than Hass avocados.
Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to salsa guasacaca. If you can't find fresh cilantro, you can use dried cilantro, but it will not have the same flavor.
Use good-quality olive oil: Olive oil is the base of salsa guasacaca, so it's important to use a good-quality oil. Extra virgin olive oil is the best choice, as it has the most flavor.
Don't over-process the salsa: Salsa guasacaca should be chunky, not smooth. If you over-process it, it will lose its texture.

Conclusion:

Salsa guasacaca is a delicious and versatile salsa that can be used as a dip, a sauce, or a marinade. It is perfect for parties, potlucks, and picnics. It is also a great way to use up ripe avocados. So next time you have some ripe avocados on hand, try making salsa guasacaca. You won't be disappointed!