Is Guasacaca a Guacamole?: My easy recipe!

Is Guasacaca a Guacamole? Nope! not really. Guasacaca is a Venezuelan sauce that is traditionally served with grilled meat. I do love them both, the traditional avocado Guacamole and the Guasacaca, that even thought it has a lot of avocados, it also has a bunch of other ingredients.  My version includes tomatoes and a few other things! This dish is so versatile that can be eaten as a salad, a sauce over steak or chicken or a dip.

Here is my twist to this Venezuelan Classic

Ingredients:

• Avocados
• Tomatoes
• Red Onion
• Coriander (Cilantro)
• Parsley
• Lime juice (Fresh)
• Garlic (not more than 2 cloves)
• Vinegar
• Salt and Pepper

Note that I have not put the amount of the ingredients above. This is very much on purpose, as this is one of those dishes in where you can customize the amounts of all the ingredients according to your taste. Do you love avocados? then add lots. Hate cilantro? don't put any (but you will miss the most delicious flavor that cilantro brings to the dish). You get the point. I think every family has its own version of Guasacaca. Some people do not put tomatoes and keep it all green. I took away the green bell peppers from the traditional version, as I am not a fan of raw peppers, but you can certainly add them too! Other families, will put all ingredients in a blender and voila! I like mine chunky so no blenders for me!


To make Guasacaca, simply cut the tomatoes in small cubes and put on a bowl. Chop the onion very thing and small and add to the bowl.

Cut the avocado in pieces: The easiest way to do this is to hold the avocado in one hand. With a sharp knife, carefully cut the avocado in two, working the knife around the pit. Once it is cut, you will note that the 2 sides of the avocado will still be together. Gently hold each side of the avocado with each hand and twist. You will end up with each side of the avocado in each hand. Start with the side with no pit. and with butter knife, make a grid, then with a spoon remove all the avocado squares. Repeat on the other side after you take the pit out. To do so, carefully hit the pit with a sharp knife (the knife will be lodged into the pit). Twist the knife and the pit will come smoothly out. Be careful not to cut yourself.

Chop garlic, coriander and parsley very small and add to the bowl too. Add lime juice, a splash of vinegar (not too much), salt and pepper to taste. Mix well and you are done!!

This dish is normally served with meat! so good!!!