Guasacaca Sauce (Venezuelan Avocado Salsa)
15m prep 0s cook 15m ready
About 1 ½ cups This smooth avocado sauce can be treated as a dip, similar to Guacamole, or it can be used as a sauce for grilled meats or vegetables.
Ingredients
- 1 large avocado, pitted and peeled
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- 1 jalapeño or serrano pepper, seeded if desired
- 1 garlic clove, peeled
- ¼ cup packed fresh parsley leaves
- ¼ cup packed fresh cilantro leaves
- 2 tablespoons distilled white vinegar or white wine vinegar
- 1 tablespoon lime juice
- ¼ teaspoon salt
- ¼ cup olive oil
- Salt
- Vinegar or lime juice
Let's Cook
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Step 1.
Combine in a food processor: 1 large avocado, pitted and peeled; ¼ cup finely chopped onion; ¼ cup finely chopped green bell pepper; 1 jalapeño or serrano pepper, seeded if desired; 1 garlic clove, peeled; ¼ cup packed fresh parsley leaves; ¼ cup packed fresh cilantro leaves; 2 tablespoons distilled white vinegar or white wine vinegar; 1 tablespoon lime juice; ¼ teaspoon salt
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Step 2.
Pulse until very finely chopped, scraping down the bowl as needed. With the motor running, add in a thin, steady stream: ¼ cup olive oil
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Step 3.
Adjust the seasoning to taste with: Salt; Vinegar or lime juice
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Step 4.
The salsa will keep, covered and refrigerated, for up to 3 days.
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