Recipe: Creamy Venezuelan Guasacaca

I’m always willing to try out a sauce, especially one made with ingredients I love and am used to enjoying. Venezuelan Guasacaca is creamy, smooth, fresh, and incredibly delicious. Perfect for dipping, dressing, and spreading on anything — empanadas, veggies, on a sandwich. The possibilities are endless. I often like to make this sauce early in the week for lunch, and find different ways to enjoy it throughout the next few days. It only takes 5 minutes to put together with a blender or food processor so it’s an excellent addition at any time.

Venezuelan Guasacaca

Total time: 5 minutes Yield: 1 Quart

Ingredients

• 2 large ripe avocados (seed removed)

• 1/2 medium yellow onion, halved

• 2 cloves of garlic

• About 1 cup of cilantro

• About 1/2 cup of parsley

• 2 tablespoons rice vinegar

• 4 tablespoons lime juice

• 2 tablespoons of olive oil

• 1/2 teaspoon of sea salt

• 1/4 teaspoon of fresh ground pepper

Instructions

• Chop the cilantro, parsley and onions into smaller chunks to make it easier to process and prevent over-blending.

• Combine all ingredients except the olive oil in the blender or food processor. Blend until all ingredients are nicely blended and the sauce has a smooth, homogeneous, and creamy consistency. 

• Transfer to a jar or bowl and add olive oil. Stir until oil is completely incorporated.

• Taste and adjust the salt and pepper to your preference.

• Enjoy on everything!