My Own Kitchen
My husband's family is quite the mix. With Italian and German ancestry and born and raised in Venezuela, the meals that come out of our kitchen are both diverse and delicious. Today I have a recipe for Guasacaca - whose name is derived from the word Aguacate (Avocado).
Ingredients
1 medium onion
2 ripe avocados
1 large red pepper
2 cloves garlic
Fresh Parsley
Fresh Cilantro
3 tbsp Vinegar
1 Lime Juiced
Salt to taste
Black Pepper to taste
1 cup olive oil
Optional:
Hot sauce or jalapeño
Directions
1. Peel and Pitt the avocados, then chop roughly.
2. De-seed the pepper and chop roughly.
3. Peel garlic cloves and onion and chop roughly.
4. Remove stems from Parsley and Cilantro leaves.
5. Put everything except the olive oil into a food processor and blend until mostly smooth. Then slowly start adding the olive oil until completely smooth.
6. Make about an hour before you plan to serve it.
Optional:
7. If you want a chunkier style Guasacaca, then have an extra avocado set aside, peeled, pitted, and cubed. Gently mash in the extra avocado chunks about 5-10 minutes before serving.
This sauce is great for putting on any kind of cooked meat or starchy side dish.
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