Guasacaca Sauce

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Picture of Guasacaca Sauce Recipe Photo: Guasacaca Sauce Recipe
Rated 4 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Inactive
1 hr 0 min
Yield:
about 2 1/2 cups
Level:
Easy
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Ingredients

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 06, 2012

    Flag

    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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