GUASACACA


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Serves 10 | Prep Time 10 min | Cook Time 0

Why I Love This Recipe

* 2 cups finely chopped onion

* 3/4 cup finely chopped red bell pepper (1 small)

* 3 tablespoons finely chopped seeded jalapeño pepper

* 3 tablespoons extravirgin olive oil

* 3 tablespoons white wine vinegar

* 1 teaspoon Dijon mustard

* 3/4 teaspoon sea salt

* 1/4 teaspoon freshly ground black pepper

* 1 large garlic clove, minced

* 1 1/2 cups chopped peeled avocado (about 2)

* 1 1/2 cups chopped seeded plum tomato (about 1 pound)

* 2 tablespoons chopped fresh cilantro

* 1/4 teaspoon hot pepper sauce


Ingredients You'll Need

Chop the avocados and the green pepper and place in a bowl with the chopped onion. 2. Finely chop the garlic and chile pepper and add to the onions and avocado. 3. Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently. 4. If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.


Directions

Guasacaca is a popular condiment in Venezuela that is very similar to Mexican guacamole. Serve it as an accompaniment to grilled meats, poultry, salads. Every Latin American country has its own salsa variation; this mixture of avocado, tomato, onion, and jalapeño is popular in Venezuela. Some recipes mash the ingredients into a guacamole-like paste, and others, like ours, are chunky, more like a relish. This version includes a little tangy Dijon mustard and white wine vinegar, which lend a European touch. Serve with Sautéed Plantains or baked corn chips. Allow sufficient time (three hours) to let flavors marry before adding the final ingredients and serving. Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. South American Food , Comfort Venezuelan Cuisine with CHEF CARLOS LA CRUZ”


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