Guasacaca Wah Sah Kaka Salsa De Venezuela Food

GUASACACA

Guasacaca image

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

Ingredients

1 medium onion, roughly chopped
2 green bell peppers, seeded deveined and roughly chopped
3 ripe avocados, peeled and seeded
2 large garlic cloves
1/2 bunch fresh flat leaf parsley
1/2 bunch fresh cilantro
1/3 cup red wine vinegar
1 tablespoon kosher salt, to taste
1/4 teaspoon black pepper
1 cup olive oil
2 red bell peppers (optional)
2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

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

Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela image

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

Ingredients

1 medium tomatoes
1 medium onion
2 avocados, peeled and seeded
1/4 cup minced bell pepper (optional)
3/4 cup cilantro leaf, chopped
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons hot sauce

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

Guasacaca Sauce image

Provided by George Duran

Categories appetizer

Time 1h15m

Yield about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil

Steps:

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.

GUASACACA

Guasacaca image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/2 cup packed fresh cilantro leaves
1/4 cup packed fresh parsley leaves
2 avocados
2 limes, zested and juiced
2 cloves garlic
1 jalapeno, stemmed and seeded
1/2 yellow onion, quartered
1/2 green bell pepper, seeded and quartered
1/4 cup olive oil
Kosher salt and freshly ground black pepper

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.

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