You’re going to want to slather this Guasacaca Avocado “Green” Sauce on tacos, quesadillas, and stuffed arepas.
Have you ever eaten at a Venezuelan restaurant where they have bottles of “secret sauce” on the table? Well, what might appear to a secret to many of us, is just a common condiment to the Venezuelan people. My kids love this sauce and squirt it on their arepas generously when we eat at the local Venezuelan restaurant.
I found a recipe for Guasacaca on Food Network and used it as a starting point, but the true test was making this sauce alongside the extras I saved from our takeout order the other night. The one from the restaurant didn’t taste like it had any oil in it, so I omitted it, and instead thinned it with water. This sauce is actually very light, though it tastes rich from the avocado. There is no added oil so it’s a healthy condiment to slather on tacos, quesadillas, and of course, arepas. It would also be delicious served with this amazing Smoked Grilled Peruvian Chicken. I’d even top nachos with this sauce. Look out for my arepas post tomorrow!
- 1 medium onion chopped
- 1 green pepper seeded, deveined, chopped
- 1 avocado
- 1 clove garlic
- 1/2 bunch fresh parsley leaves ~ 1 cup lightly packed
- 1/2 bunch fresh cilantro leaves ~ 1 cup lightly packed
- 1/2 lime juiced
- 1/4 cup rice vinegar
- 2 pickled jalapeno pepper slices
- 2 teaspoons mayonnaise
- salt and pepper to taste
- 1/2-3/4 cup water
Put everything in food processor except for water; process until smooth; gradually add water and process until smooth. Add more water to reach the desired consistency. I like it slightly pourable.
Adapted from Food Network
Alice @ Hip Foodie Mom says
Jeanette! love this! this is like a souped up guacamole sauce but better! I would love this with chips, tacos, and quesadillas!! Can’t wait to see the arepas post tomorrow! I love flatbread!
Rebecca @ Strength and Sunshine says
A perfect sauce! (P.S. I LOVE rice vinegar, haha!)
Thank you Jeanette. Have a Wonderful Day.
EA-The Spicy RD says
What a gorgeous shade of green, and love all the ingredients! There is a sauce I love at a local restaurant that looks similar-can’t wait to try this!
Vijay from NoshOn.It says
Guasacaca is like crack-sauce! I had it for the first time when a Venezuelan friend made us arepas and can’t get enough!!
Cindys Recipes and Writings says
I want to spread this sauce on everything!
Could I sub sour cream or Greek yogurt instead of mayo?
Melissa, you could just leave the mayo out. I was just trying to replicate the taste of the sample I brought home from the restaurant.
Quick question if I may. When the recipe says “green pepper, seeded & deveined” is it referencing bells, jalapenos, poblanos or what. Green pepper is a bell pepper to me but I’m guessing this means jalapeno. I just want to make sure before I make it. Thanks!
Raighne, I used a green bell pepper, not a spicy one. I did add a pickled jalapeno pepper too.
Thanks Jeanette! I’ll use fresh jalapeno, the rice vinegar is more than enough vinegar for me. I weird and don’t like pickled anything.
Christina | Simply Yum says
This sounds and looks delicious! I’m always looking for new sauces to try. Do you have to put it on something or can I just eat it straight from that jar? 🙂
How long does this sauce last for? Does it last as a preserve?
Ashley, I would use this within a week.