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!
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!
- 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!
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.
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.
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.
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.
More Easy Dips and Salsa Recipes
Guasacaca (Venezuelan Guacamole)
- 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
- 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).