• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » 30 Minute Meals

    Guasacaca (Venezuelan Guacamole)

    By Robyn | Published: May 7, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for easy Venezuelan avocado salsa, Guasacaca, showing an overhead image of it in a bowl, and a close up image of the smooth texture

    This easy and creamy Guasacaca takes minutes to make. Packed with flavour from avocado, bell pepper and fresh herbs, this fresh avocado salsa it has so many uses; from a dip with corn chips, to spooning on top of nachos and grilled chicken. Even if you are not a fan of guacamole, I urge you to give this Venezuelan sauce a go!

    overhead photo of guasacaca in a bowl with tortilla chips on the side ready to dip
    Jump to:
    • What is Guasacaca?
    • Why we love this recipe
    • Ingredients
    • FAQ
    • Serving Ideas For this Venezuelan Guacamole:
    • My Recipe Tips:
    • More Easy Dips and Salsa Recipes
    • Guasacaca (Venezuelan Guacamole)

    What is Guasacaca?

    Guasacaca is a Venezualan avocado dip packed with fresh flavours from the generous amount of herbs and the green capsicum/bell pepper. It is very common in Venezuela, and there are many different versions: chunky or smooth, made with lots of olive oil, or a little olive oil. You can add dried chillis or splash of tabasco if want something spicier – it’s flexible to your tastes!

    Why we love this recipe

    • It’s so easy to make – put the ingredients in a food processer and blend until smooth. That’s it!
    • Ready in under 10 minutes.
    • Healthy – full of fresh ingredients.
    • It’s an avocado dip without tomatoes for those tomato haters out there.
    • Creamy, herby and tangy, it is less rich than guacamole.
    • Has so many uses – serve it as a salsa, dip, avocado sauce – see the end of the post for a few ideas!

    Ingredients

    • Avocado – Hass or Shepherd avocados both work well. You need ripe avocados for this recipe.
    • Olive oil – you can also use corn oil.
    • Green bell pepper/capsicum
    • Lime – fresh lime is a delicious addition, but if you don’t have it, then use white wine vinegar instead.
    • Fresh Coriander
    • Fresh Parsley – flat leaf parsley.
    • Worcestershire sauce – this is optional, but it adds a slight tang to the salsa, so if you aren’t vegetarian/vegan or gluten free I really recommend you add it. If you don’t have it, you can still make a delicious salsa guasacaca without it!
    angled photo of avocado dip in white bowl with tortilla chips to serve. Avocado and coriander just visible in the background

    FAQ

    What’s the difference between guasacaca and guacamole?

    Guasacaca is silkier and smoother than guacamole, and it’s also tangier with the addition of lime juice/vinegar. Green bell pepper/capsicum and lots of coriander and parsley give it a fresher and herbier taste than guacamole.

    How do you pronounce guasacaca?

    Wah-sa-ka-ka

    What can I use instead of chips for dip?

    Fresh vegetables cut into sticks – carrots, cucumber, bell pepper/capsicum. Other vegetables with go well are snow peas/mangetout and florets of raw cauliflower and broccoli. Breadsticks, crackers and pitta bread also go well with dips.

    Can I make salsa guasacaca ahead?

    Yes you can. The guasacaca will keep in the fridge for 2 days, covered.

    Serving Ideas For this Venezuelan Guacamole:

    • As a salad dressing (add a squeeze more lime juice and olive oil to thin it)
    • On hot toast or bread instead of butter.
    • Dip – with corn chips or sweet potato fries.
    • Top tostadas or tacos.
    • Spoon over nachos – its so good on these no cook nachos
    • Drizzle over grilled chicken or salmon.

    overhead photo of a bowl of avocado dip, with the main ingredients avocado, lime, garlic and coriander, dotted around the picture

    My Recipe Tips:

    • Use Ripe avocados. When you feel the avocado it should yield to gentle but firm pressure.
    • Vegan avocado dip: Worcester sauce is not suitable for vegans. You could add a tiny splash more of white wine vinegar if you wish.
    • Gluten Free dip: Worcester sauce isn’t suitable for this on a gluten free diet, so leave out.
    • Don’t like raw garlic: Boil the clove of garlic with a little water in a small saucepan for a couple of minutes, until slightly soft. Then blend in the dip as per the recipe. This takes the pungent raw garlic taste – and aftertaste – away.
    • Storage: press cling film/wrap down on to the top of the dip to touch the avocado sauce and prevent air from getting to it. It will keep in the fridge for up to 2 days and the addition of lime/vinegar means it should keep its green colour longer than guacamole.
    a close up of guasacaca on a tortilla chip, to show the smooth and creamy texture

    More Easy Dips and Salsa Recipes

    • Beetroot Raita
    • Korözött (Hungarian Paprika Cheese)
    • Smoked Salmon Pate
    • Mango Pico de Gallo

    Guasacaca (Venezuelan Guacamole)

    Author: Robyn

    This fresh and zingy avocado dip is a different and delicious recipe you can also use as a dressing or spread
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Appetizer, Dips | Sauces
    Cuisine Venezuelan
    Servings 4 -6
    Calories 84 kcal

    Ingredients
      

    • 1 avocado
    • ¼ large green pepper/capsicum roughly chopped
    • 1 clove garlic peeled
    • ¼ c | small handful coriander/cilantro roughly chopped
    • ⅓ c | large handful handful parsley roughly chopped
    • Juice of ½ lime
    • ½ teaspoon Worcester sauce – optional
    • ⅓ c | 80ml olive oil

    Instructions
     

    • Place everything in a blender and blend until smooth. It’s that simple!
    • If you want a slightly chunky dip, then just pulse a couple of times.
    • Taste and adjust seasoning, then serve.
    • Keep covered in the fridge for up to 2 days (for best way to stop it going brown see notes below).

    Notes

    Avocado – Hass or Shepherd avocados both work well. You need ripe avocados for this recipe.
    Olive oil – you can also use corn oil.
    Alternative to lime juice – use 1 teaspoon white wine vinegar.
    Fresh Parsley – flat leaf parsley.
    Worcestershire sauce – is optional. For vegetarian/vegan and gluten free guasacaca, leave the Worcestershire out. 
    Use Ripe avocados. When you feel the avocado it should yield to gentle but firm pressure.
    Don’t like raw garlic: Boil the clove of garlic with a little water in a small saucepan for a couple of minutes, until slightly soft. Then blend in the dip as per the recipe. This takes the pungent raw garlic taste – and aftertaste – away.
    Storage: press cling film/clingwrap down on to the top of the dip to touch the avocado, and prevent air from getting to it. It will keep in the fridge for up to 2 days. The addition of lime/vinegar means it should keep it’s green colour longer than guacamole.

    Nutrition

    Calories: 84kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 11mgPotassium: 267mgFiber: 4gSugar: 1gVitamin A: 113IUVitamin C: 11mgCalcium: 9mgIron: 1mg
    Keyword avocado dip, avocado salsa, fresh avocado dip

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Lime Drizzle Cake
    Smoked Salmon Pate »

    Reader Interactions

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink