GUASACACA
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
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
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
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
Provided by George Duran
Categories appetizer
Time 1h15m
Yield about 2 1/2 cups
Number Of Ingredients 10
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
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 10
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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Serve Guasacaca, “Venezuelan Guacamole” with nachos for a quick vegetarian & vegan snack. What To Serve With Venezuelan Guacamole . Guasacaca is a delicious vegan dip that pairs well with nachos, potato chips, artisanal crackers, sourdough or sliced vegetables like carrot and celery sticks. In Venezuela it is traditionally served as a sauce for grilled meats and …
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Venezuelan Guasacaca sauce or Guasacaca Venezolano is essentially the official condiment of Venezuela and it is comprised of vibrant green vegetables with a kick of heat. It is also often called the Venezuelan avocado sauce. It is not like guacamole and seasoned with vinegar instead of lime or lemon. I love putting this on a freshly cooked, right from the skillet …
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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. Email.
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