Guasacaca Venezuelan Guacamole Food

GUASACACA (VENEZUELAN GUACAMOLE)

Steps:

• Gather and prepare all ingredients. Quickly wash cilantro and parsley and remove the larger stems. Peel garlic. Roughly chop onion, green pepper and jalapeño. Scoop out the avocado pulp.
• Add everything to your food processor or blender and blend until fairly smooth, scraping down the sides as needed.
• Drizzle in olive oil and give a few more pulses.
• Taste and adjust to your taste, adding more salt, lime juice or jalapeño.
• Transfer to your bowl and serve.

GUASACACA - GUACAMOLE FROM VENEZUELA

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) RECIPE

Steps:

• Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.
• With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.
• Season sauce with salt and pepper to taste. Transfer to bowl and serve immediately.

GUASACACA

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 (WAH-SAH-KAKA) SALSA DE VENEZUELA

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 SAUCE (VENEZUELA)

Steps:

• Peel tomatoes and dice them, along with the chili peppers and the onions.
• Mix the tomatoes, onions, chiles, the parsley and the cilantro with the vinegar, the oil the salt and the pepper, mixing with a wooden spoon.
• Peel the avocados, puree the most ripe one, cut the other one into dice.
• Add to the other ingredients and place the avocado pip in the sauce, so it does not go black.
• Before you serve remove the pips.