Guasacaca Sauce Venezuela Recipes

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GUASACACA SAUCE

Provided by Guy Fieri

Categories     condiment

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 30



Guasacaca Sauce image

Steps:

  • Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
  • Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
  • Recipe courtesy of Pica Pica, LLC
  • Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
  • Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
  • Recipe courtesy of Pica Pica, LLC

1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving
1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving

GUASACACA SAUCE (VENEZUELA)

Make and share this Guasacaca Sauce (Venezuela) recipe from Food.com.

Provided by Daniel Aguilar

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11



Guasacaca Sauce (Venezuela) image

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.

Nutrition Facts : Calories 289.7, Fat 28.2, SaturatedFat 3.8, Sodium 978.5, Carbohydrate 10.6, Fiber 5.7, Sugar 3.2, Protein 2.3

2 ripe avocados
3 tomatoes
1 onion
1/2 red chili pepper
1/2 green chili pepper (jalapeno)
1 tablespoon chopped parsley
1 tablespoon chopped coriander (cilantro)
1/4 cup wine vinegar
1/2 cup oil
2 1/2 teaspoons salt
1/4 teaspoon pepper

GUASACACA

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 10



Guasacaca image

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.

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

GUASACACA SAUCE

Provided by George Duran

Categories     appetizer

Time 1h15m

Yield about 2 1/2 cups

Number Of Ingredients 10



Guasacaca Sauce image

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.

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

GUASACACA - GUACAMOLE FROM VENEZUELA

Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.

Provided by JackieOhNo

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Guasacaca - Guacamole from Venezuela image

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.

2 avocados
1 green pepper
3 garlic cloves
1/2 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons vinegar
1/4 cup chopped parsley or 1/4 cup cilantro
salt and pepper
1 medium chili pepper (optional)
1/4 cup chopped tomato (optional)

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



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

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.

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

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