Avocado Guasacaca Recipe (Venezuelan Wasakaka)
This creamy avocado guasacaca recipe, Venezuelan wasakaka, is a spicy, vegan avocado sauce with fresh herbs and green bell pepper made in 15 minutes.
Servings: 6
Calories: 120kcal
Ingredients
- 2 large avocados
- ½ medium onion quartered
- 1 small green bell pepper quartered with seeds removed
- 1-2 medium jalapeno chilis cut in half (remove the seeds to reduce the heat)
- 1 cup cilantro leaves, and tender stems
- ½ cup flat-leaf parsley leaves, and tender stems
- 2 tablespoons rice vinegar
- 3 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cut the avocados in half lengthwise, remove the pits, and scoop out the avocado flesh into a blender or food processor.
- Add the onion, green pepper, jalapeno, cilantro, parsley, rice vinegar, and lime juice. Blend until smooth.
- Taste, then add salt and pepper if desired.
- Let the sauce rest for 5-10 minutes so that the flavors have time to build.
Notes
- Look for ripe avocados that are soft but not mushy when you place them in your palm and squeeze lightly.
- If you want the sauce on the chunky side, small dice the onion, pepper, and jalapeno, and chop the cilantro and parsley.
- Guasacaca is at its freshest immediately after making it; however, it keeps in the refrigerator for 2 days. Be sure to keep it in a tightly sealed container and give it a stir before serving. You may want to add a little lime juice to freshen it up.
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 204mg | Potassium: 418mg | Fiber: 5g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg