Although it is now officially Autumn in Sydney, the weather today is so hot and humid. When it’s over thirty degrees I prefer to have something lighter for lunch: a salad, cheese and crackers, or a homemade dip and raw vegetables. I also love having something like this Guasacaca in the fridge, so I can snack on it throughout the day.
I love avocados, but am not always so keen on guacamole. However, Guasacaca is packed with fresh flavours both from the generous amount of herbs and the green capsicum/bell pepper, which I personally think makes it less rich. You can add dried chillis or splash of tabasco if want something spicier – it’s flexible to your tastes!
Serving Ideas For Guasacaca:
Try spreading it on a sandwich instead of butter, or thinning with a little olive oil and mixing through pasta.
Can I make this Guasacaca Ahead?
Yes you can. The guasacaca will keep in the fridge for 2-3 days, in a covered container.”
Make it Your Guasacaca:
Vegan: Worcester sauce is not suitable for vegans. You could add a tiny splash more of white wine vinegar, or just leave out the Worcester Sauce.
Gluten free: Worcester sauce isn’t suitable for this on a gluten free diet, so either leave out or add a splash more white wine vinegar.
Don’t like raw garlic: I’m the same, so I often boil the clove of garlic in a small saucepan in a little water for a couple of minutes, until slightly soft. Then blend as normal. This seems to take the pungent raw garlic taste – and aftertaste – away.
Guasacaca (Venezuelan Guacamole)
- 1 avocado
- ¼ large green pepper/capsicum
- 1 clove garlic
- ¼ c a small handful cilantro
- ⅓ c a large handful parsley
- Juice of ½ lime – or 1 tsp white wine vinegar
- ½ tsp Worcester sauce - optional
- ⅓ c 80ml olive oil
- 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.