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Guasacaca (Venezuelan Guacamole)

Guasacaca Venezuelan Guacamole - a distinctive variation on guacamole with a robust, spicy fresh vegetable taste, perfect texture for dipping, and a luscious bright green color.

Guasacaca Venezuelan Guacamole – a distinctive variation on guacamole with a robust, spicy fresh vegetable taste, perfect texture for dipping, and a luscious bright green color.

Never heard of guasaca before? I just discovered it. This guacamole is possibly my favorite variation on the more traditional guacamole – which I consider one of the top 3 food groups. There’s just nothing like a great guacamole. This recipe is surprisingly distinctive in flavor, yet as good as – if not better than – classic guacamole. It has a fresh, vegetably taste and a bright green color, yet it’s very definitely guacamole. I’ll be making this again and again.

I tried two different chiles in this – the 505 Southwestern Green Chile and fresh jalapeños. The 505 was definitely better as it enhances the flavor. The jalapeños just added heat.

This is an ideal dip for any party – but I’d probably triple the recipe as this will go really fast. Hope you try it and love it as much as I do!

Guasacaca (Venezuelan Guacamole)
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 2 ripe avocadoes, peeled and seeded
  • ½ cup coarsely chopped onion
  • ½ cup chopped green bell pepper
  • 3 medium cloves garlic, pressed*
  • ½ cup packed chopped fresh cilantro leaves
  • ¼ cup packed chopped fresh parsley
  • 2 tbsp cider vinegar
  • 1 tbsp fresh lime juice
  • ¼ cup 505 green chile
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
Instructions
  1. Put onion, bell pepper, garlic, cilantro, and parsley in food processor. Pulse till you get a fine, consistent mixture but not mushy.
  2. Add remaining ingredients and pulse till you get the consistency you want.
  3. Add more salt and pepper as desired to taste.
  4. Serve with chips, vegetables, whatever. Enjoy!
Notes
* You can use jalapeños instead of 505 green chile, but the 505 or another medium or hot green chile gives better flavor.
It helps to press the garlic first in that blending or processing garlic in a food processor leaves some fibrous lumps. If you don't have a garlic press, finely mince the garlic before putting it in the food processor.

Commentary:
This guacamole is possibly my favorite variation on the more traditional guacamole - which I consider one of the top 3 food groups. There's just nothing like a great guacamole. This recipe is surprisingly distinctive in flavor, yet as good as - if not better than - classic guacamole. It has a fresh, vegetably taste and a bright green color, yet it's very definitely guacamole. I'll be making this again and again.

I tried two different chiles in this - the 505 Southwestern Green Chile and fresh jalapeños. The 505 was definitely better as it enhances the flavor. The jalapeños just added heat.

This is an ideal dip for any party - but I'd probably triple the recipe as this will go really fast. Hope you try it and love it as much as I do!

 

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