Guasacaca

Name: Guasacaca
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 2 ripe avocados; 1 green bell pepper, chopped; 1/2 onion, chopped; 2 cloves garlic; 1/2 cup cilantro leaves; 3 tbsp white vinegar; 3 tbsp olive oil; 1 jalapeño, seeded (optional); Salt and pepper

Guasacaca (gwah-sah-KAH-kah)

Venezuelan Avocado Sauce

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 92 kcal

A vibrant, tangy avocado sauce blended with cilantro, green pepper, vinegar, and oil — Venezuela's answer to guacamole but smoother and punchier.

Nutrition & Info

Protein 1.0g

Carbs 4.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

blender or food processor

Presentation Guide

Vessel: small bowl

Garnishes: cilantro sprig

Accompaniments: grilled meats, empanadas, arepas

Ingredients

2 ripe avocados
1 green bell pepper, chopped
1/2 onion, chopped
2 cloves garlic
1/2 cup cilantro leaves
3 tbsp white vinegar
3 tbsp olive oil
1 jalapeño, seeded (optional)
Salt and pepper

Instructions

1
Combine all ingredients in a blender or food processor.
2
Blend until smooth or leave slightly chunky depending on preference.
3
Taste and adjust vinegar, salt, and pepper.
4
Transfer to a bowl and serve immediately.
5
Can be refrigerated for up to 2 days — press plastic wrap directly onto the surface to prevent browning.

💡

Did You Know?

Unlike Mexican guacamole, guasacaca is always blended smooth and contains vinegar — mixing up the two is a guaranteed way to upset a Venezuelan.

Chef's Notes

Equipment Tips

blender or food processor

Garnishing

cilantro sprig

Accompaniments

grilled meats, empanadas, arepas

The Story Behind Guasacaca

Guasacaca is uniquely Venezuelan, with no direct equivalent in neighboring cuisines. The sauce likely evolved from indigenous avocado preparations combined with Spanish vinegar traditions. It became the essential accompaniment to parrilla (grilled meat) culture and is considered as fundamental to a Venezuelan barbecue as the meat itself.

🕐 Traditionally enjoyed condiment with grilled meats and arepas 📜 Origins: Traditional Creole

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