Guasacaca - Venezuelan Avocado Salsa

Ingredients

• 2 ripe avocados 2 ripe avocados
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small bell pepper, finely chopped 1 small bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 small chili pepper, seeded and minced 1 small chili pepper, seeded and minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl.
2. 2.
   Mash the avocados with a fork until smooth, but still slightly chunky.
3. 3.
   Add the chopped onion, bell pepper, minced garlic, cilantro, and chili pepper to the mashed avocados.
4. 4.
   Stir in the lime juice and white vinegar.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Mix all the ingredients together until well combined.
7. 7.
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve chilled as a dip or condiment.

Treat your ingredients with care...

• Avocados — Make sure the avocados are ripe but not overly soft. They should yield slightly to gentle pressure when squeezed.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor.
• Chili pepper — Adjust the amount of chili pepper according to your spice preference. You can also use jalapeno or serrano peppers for a different level of heat.

Tips & Tricks

• For a smoother texture, you can blend the ingredients in a food processor instead of mashing them with a fork.
• If you prefer a chunkier salsa, mash the avocados less and leave some small chunks for added texture.
• Adjust the acidity by adding more lime juice or vinegar according to your taste preferences.
• Guasacaca tastes even better when prepared in advance and refrigerated for a few hours to allow the flavors to develop.
• To prevent the guasacaca from browning, press a plastic wrap directly onto the surface of the sauce before refrigerating.

Serving advice

Serve guasacaca as a dip with tortilla chips, plantain chips, or fresh vegetables. It also pairs well with grilled meats, such as steak or chicken, and is a delicious topping for arepas, empanadas, or tacos.

Presentation advice

Garnish the guasacaca with a sprinkle of chopped cilantro and a drizzle of olive oil for an appetizing presentation. Serve it in a colorful bowl or dish to enhance its vibrant green color.