This Venezuelan guasacaca sauce blends ripe avocado with cilantro, parsley, garlic, olive oil, and vinegar or lime juice. It has a creamy texture and a sharp, fresh herb flavor.
Add water gradually to control the consistency: keep it thicker for spooning onto sandwiches or make it pourable for drizzling over roasted vegetables, rice bowls, or arepas. Start with two garlic cloves and taste before adding the third, especially if you prefer a milder raw-garlic flavor. Serve freshly blended or keep refrigerated until serving.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Venezuelan Guasacaca Sauce
Venezuelan guasacaca sauce blended fresh with avocado, herbs, and garlic. A vibrant Let’s Veg recipe perfect for vegetables, bowls, and more.
Ingredients
Equipment
Food Processor
Cooking Instructions
- Add avocados, cilantro, parsley, garlic, olive oil, vinegar or lime juice, salt, and pepper to a blender or food processor.
- Blend until smooth.
- Add water a little at a time, using only enough of the listed ¼ cup to reach your preferred consistency. Blend again until smooth.
- Taste and adjust salt or acidity.
- Serve immediately or refrigerate until ready to use.
Nutrition
Notes
• Use ripe avocados that blend smoothly. Firm, underripe avocados will give a less creamy texture.
• Drain washed herbs thoroughly so they do not introduce unnecessary water.
• Start with two garlic cloves and add the third after tasting if you want a stronger flavor.
• Add water gradually. Keep the sauce thicker for spreading or loosen it for drizzling.
• Vinegar and lime juice give different flavors; use your chosen option consistently when preparing the recipe.
• Serve freshly blended for the best appearance, or refrigerate promptly in a covered container until serving.