Venezuelan Guasacaca [Wasakaka]
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 servings
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Calories
171 kcal
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Course
Side Dish, Salad, Appetizer, Condiments
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Cuisine
Venezuelan
Venezuelan Guasacaca [Wasakaka]
Description
This Venezuelan Guasacaca combines ripe avocados with fresh herbs like cilantro and parsley, lending a bright, green freshness that is central to the sauce's appeal. The inclusion of yellow onion and garlic adds pungency, while the jalapeños provide adjustable heat. Rice vinegar and lime juice offer tang that cuts through the richness of the avocado, balancing the flavors.
The sauce is prepared by blending all ingredients in a food processor to a desired consistency — smooth or slightly chunky. This flexible texture allows for different uses, from a creamy dip to a zesty salad dressing. Its refreshing flavor pairs well with grilled or roasted foods, complementing meats, seafood, or vegetables.
Adjust seasoning and spice levels after blending to your preference. For no heat, omit jalapeños or substitute with sweet peppers. Use fresh herbs rather than dried for best results, as they provide essential brightness. The guasacaca can be thinned with water or additional acid for a lighter dressing texture when desired.
Ingredients
- 3 avocado peeled + pitted, ripe
- ¼ cup yellow onion approx half a small onion
- 1-2 cloves garlic peeled
- 1-2 jalapeños seeds removed for less spice
- 1 cup cilantro tightly packed, thick stems removed, fresh
- 1 cup parsley loosely packed, thick stems removed, fresh
- 2 tablespoon rice vinegar or white wine vinegar
- 2 tablespoon lime juice approx 1 small lime
- ¾ teaspoon salt sea salt
Instructions
- Add everything to your food processor or blender and process until smooth, scraping down the sides as needed.
- For a chunky guasacaca, pulse in a food processor until you reach desired consistency, without over processing.
- Taste and adjust to your taste, adding more salt, vinegar, or jalapeno to your preference.
Notes
- Jalapeño heat varies; start with one with seeds removed for mild spice and adjust after blending.
- For no spice, omit jalapeños or replace with half to one bell pepper.
- Use fresh cilantro and parsley, not dried, to maintain the sauce's signature flavor.
- Lime juice and rice vinegar give a tangy bite; lemon juice or apple cider vinegar can be substituted but alter the classic taste.
- To use as salad dressing, thin the sauce with additional lime juice, vinegar, olive oil, or water to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171cal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 305mg | 13% |
| Potassium | 566mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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