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Guasacaca Sauce Recipe

Guasacaca Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on December 06, 2012

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    tasty.
    Trick, do not throw away the avocado seed.
    put the seed inside the Guasacaca container and last more time, take a while to turn brown.

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  • on September 01, 2011

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    Excellent and easy to make. I too added lime juice, and I used a little less oil than the recipe calls for. I also added a quarter of fresh, seeded serrano pepper for a little kick. The perfect solution to those avocados that are too ripe to slice. What's really great, is this stuff lasts FOREVER. (Well, almost. Doesn't turn yucky brown like guacamole does. It's good on just about everything, from tortilla chips to fish to hamburgers to scrambled eggs. Love it! Thanks.

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  • on August 05, 2009

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    Really good recipe, very similar to the one we used to have back home (Venezuela not quite the same, but very close. Thank you so much for sharing this recipe, brought me so many memories.... I could not live without Guasacaca.. I'll make sure to keep this recipe on a safe place to share with generations to come, specially my children that way they can have a little taste of my culture. Thanks again!!!!

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  • on August 24, 2007

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    This is so good I could eat it by the spoonful.

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  • on November 22, 2006

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    Almost exactly as I remember it when I lived in Venezuela. Not exactly, but very close. I have been looking for a recipe for years but my spelling was so far off I never got any/many hits. I knew the ones that called for ripe tomatos wasn't it!

    Thanks for sharing this excellent South American condiment.

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  • on August 15, 2006

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    good times

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  • on May 02, 2006

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    This is very good sauce. It is perfect and has a fresh taste.

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