Guasacaca Sauce
- Level: Easy
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 537
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 510
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
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.