Guasacaca Sauce

Total Time:
25 min
25 min

8 to 10 servings

  • 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
  • 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.

  • Photograph by Quentin Curtis Bacon

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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