Ingredients for 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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How to Make 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