Guasacaca is the delicious Venezuelan version of guacamole. It’s easy to make, smooth, fresh, and creamy, and can be used as a dip, sauce, spread, and more – the possibilities are endless!
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!
Want it Vegan or Gluten free?
Worcester sauce is not suitable for vegans, or those on a gluten free diet.
You could add a tiny splash more of wine vinegar to the Guasacaca, if using, but as there isn’t that much Worcester sauce in the recipe, I would leave it out all together.
Guasacaca (Venezuelan Guacamole)
¼ large green pepper/capsicum
1 clove garlic
¼ c (a small handful) cilantro
1/3 c (a large handful) parsley
Juice of ½ lime – or 1 tsp white wine vinegar
½ tsp Worcester sauce - optional
1/3 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.