Zutaten für Guasacaca Sauce Venezuela
- 2 ripe avocados, one pureed, one diced
- 2 large tomatoes, peeled and diced
- Onion
- Red Chili Pepper
- Green Chili Pepper
- 1/4 cup chopped fresh parsley
- Coriander
- Wine Vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Guasacaca Sauce Venezuela
- Peel and dice 2 large tomatoes.
- Peel and finely chop 1/2 small red onion.
- Remove stems and finely chop 1-2 small jalapeño peppers (adjust to your spice preference).
- In a medium bowl, combine the diced tomatoes, onion, jalapeños, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh parsley.
- Add 2 tablespoons white vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well with a wooden spoon.
- Peel 2 ripe avocados. Puree one avocado using a fork or blender until smooth. Dice the other avocado.
- Gently fold the pureed and diced avocado into the sauce. Add the pit of one avocado to the sauce to help prevent browning.
- Before serving, remove the avocado pit and taste, adjusting seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
12g
Fat
19g
Carbs
3g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Sauces Appetizers Lunch Salads Condiments Etc Vegetables Easy No Cook Refrigerator Finger Food Heirloom Historical Holiday Event Kid Friendly Vegan Vegetarian Dips South American Dietary Gluten Free Low Carb Savory Sauces Venezuelan Free Of Something Low In Something Equipment Presentation Technique
