Guacamole seems to have been the in thing for years now. So, isn’t it time we all moved on a little? Perhaps we should all switch allegiances to the Venezuelan version: Guasacaca.
They might both be avocado-based sauces, but there are a few differences between guacamole and guasacaca.
Firstly, the texture of guasacaca tends to be looser and smoother. Secondly, it tends to have a slightly more tangy flavour as it’s loaded with both lime and vinegar. Finally, guasacaca rarely includes tomatoes.
What’s In Guasacaca?
Guasacaca might be Venezuela’s answer to guacamole, but the list of ingredients is actually a little more complex than a typical guacamole recipe. Below is what you’ll need.
- 2 Avocados: Well, this is obvious, right? You’ll need 2 perfectly ripe (or slightly overripe) avocados to make guasacaca.
- 4 Spring or Salad Onions: You’ll want to give your sauce a subtle onion flavour so spring onions work well here.
- 1 Green Pepper: Green pepper is great for adding a touch of bitterness but it also won’t impact the green colour like a red or yellow pepper would.
- 1 Green Chilli: Like green pepper, green chillies are great as they add heat without impacting the appearance. Add more or less chilli to suit your needs.
- 3 Garlic Cloves: I love garlic so have included 3 garlic cloves in this recipe. You want to taste it, remember!
- Handful of Coriander and Parsley: An equal mix of coriander and parsley works well for adding flavour and freshness.
- 30 ml Red Wine Vinegar: Red wine vinegar is great for cutting through the fattiness and creaminess of the avocado. You could use white wine vinegar or apple cider vinegar.
- 1 Lime: You only need the juice, but this further helps balance out the richness.
- 50 ml Olive Oil: Olive oil takes your guasacaca from a thick, chunky spread to more of a sauce consistency.
How to Make Guasacaca
Step 1: The first thing to do is get all your ingredients prepared. Half the avocado, remove the stone and then scoop the flesh out. Slice the onions. Slice the chilli. Chop the pepper. Peel the garlic cloves.
Step 2: Tip all your prepared ingredients into a blender along with the herbs, salt, pepper, lime juice and vinegar. Whizz it up until it comes together into a paste.
Step 3: Slowly drizzle in the olive oil and continue to process until it comes together in a runny sauce. It should not be spoonable like guacamole. Instead, it should run off a spoon.
Step 4: Spoon it into a serving bowl and then serve at room temperature alongside a bowl of nachos – just as you would guacamole.
Substitutes and Tweaks
If you’ve got time, try charring the pepper and chilli over an open flame before blending into your guasacaca. It will add a noticeable smoky flavour.
Try using different herbs in your mix. I’ve gone with an equal blend of coriander and parsley, but adding mint or oregano would go well.
Add toppings to your guasacaca before serving it. A handful of toasted pumpkin seeds or a crumble of feta cheese both work nicely.
Up the spice level if you can handle the heat. You could add a pinch of dried chilli flakes, chilli powder or more fresh chilli.
For a creamier texture, you could add a dollop of Greek yoghurt or sour cream. This will also make the sauce a bit richer
Adding the zest of the lime can intensify the citrus flavour without adding more liquid to the sauce, giving it a fragrant kick.
How to Store Guasacaca
It’s easy to make more guasacaca than you need. Fortunately, you can keep it beyond the time you make it.
To store guasacaca in the fridge, place it in an airtight container. You can also cover the surface with a thin layer of olive oil to help maintain its freshness and prevent discolouration.
Guasacaca typically lasts for about 3 to 4 days in the fridge when stored properly in an airtight container.
To freeze guasacaca, place it in a freezer-safe container or bag, leaving a bit of space at the top as it will expand slightly when frozen. It’s also a good idea to portion it into smaller amounts for easy thawing and use.
To defrost guasacaca, transfer it from the freezer to the refrigerator and let it thaw overnight. For a quicker method, you can place the container in a bowl of cold water, changing the water every 30 minutes until it’s thawed. Avoid using a microwave as it can affect the texture.
Guasacaca Recipe
Course: SidesCuisine: VenezuelanDifficulty: Easy6
servings15
minutes0
minutes15
minutesGet a taste of Venezuela with guasacaca, the creamy and tangy avocado-based sauce that rivals guacamole
Ingredients
2 2 Ripe Avocados
4 4 Spring Onions
1 1 Green Pepper
1 1 Green Chilli
3 3 Garlic Cloves
Handful of Coriander
Handful of Parsley
30 ml 30 Red Wine Vinegar
1 1 Lime, Juice Only
50 ml 50 Olive Oil
Salt
Directions
- Prepare the avocado by cutting it in half and removing the stone and skin before roughly chopping it into chunks. Also, slice the chilli and spring onions, dice the green pepper and peel the garlic cloves.
- Add all of the ingredients, besides the olive oil, into a food processor and blitz until it has broken down into a thick sauce. Avoid overworking it as you’ll lose the texture.
- Process while pouring in the olive oil until it becomes a smooth spread.
- Taste the sauce and season with the salt.