Guasacaca: The Tangy Venezuelan Avocado Salsa

Discover the zesty cousin of guasacaca (guacamole) that will revolutionize your snack game!

Move over, guacamole! There’s a new avocado-based dip in town, and it’s taking the culinary world by storm. Enter guasacaca, Venezuela’s answer to the classic Mexican dip. This vibrant, tangy creation is about to become your new favorite party snack, game day essential, and all-around flavor booster.

Guasacaca comes in various forms, ranging from chunky to smooth, but our version strikes the perfect balance. It’s thick enough to cling to your chip yet smooth enough to drizzle over your favorite dishes. What sets guasacaca apart is its irresistible tanginess, courtesy of a generous splash of vinegar and a squeeze of lime juice.

Our foolproof recipe combines creamy avocados with a medley of fresh ingredients. Onion and bell pepper provide a crisp foundation, while cilantro and parsley infuse the dip with herbaceous notes. A hint of jalapeño adds a subtle kick, perfectly balanced by the cooling green pepper. The result? A velvety smooth, flavor-packed salsa that’ll have your taste buds dancing!

Guasacaca isn’t just a one-trick pony. This versatile sauce shines as a condiment for arepas, elevates grilled meats to new heights, and pairs perfectly with crispy tequeños (Venezuelan cheese sticks). Whether you’re hosting a fiesta or looking to spice up your weeknight dinner, guasacaca is the secret weapon your culinary arsenal needs.

Guasacaca (Venezuelan Avocado Salsa)

Ingredients

• 2 ripe Haas avocados, seeded and roughly diced
• 1 small onion, quartered
• 1 small green bell pepper, stemmed, seeded, and roughly chopped
• 1 medium jalapeño, stemmed, seeded, and roughly chopped (optional)
• 2 medium cloves garlic
• 1/2 cup packed roughly chopped fresh cilantro leaves
• 1/4 cup packed roughly chopped fresh parsley leaves
• 1/4 cup white vinegar
• 1 tablespoon lime juice from 1 lime
• 1/3 cup olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Combine avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in a food processor fitted with a steel blade. Pulse until finely chopped, pausing to scrape down the sides of the bowl as needed.
2. With the motor running, slowly drizzle olive oil through the feed tube. Continue processing until the sauce reaches a smooth consistency.
3. Season the guasacaca with salt and pepper to taste. Transfer to a serving bowl and enjoy immediately!