Best 2 Guasacaca Sauce Recipes

Guasacaca sauce is a traditional Venezuelan sauce made with avocados, cilantro, onions, and garlic. It is typically served with grilled meats, fish, or vegetables, and can also be used as a dip or spread. The sauce has a creamy, tangy flavor with a hint of spice, and is a delicious and versatile addition to any meal. Guasacaca is a great way to add a taste of Latin American flavor to your next dish, and is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC CHICKEN WITH GUASACACA SAUCE

Garlic Chicken With Guasacaca Sauce image

Simple to make, versatile in use and complex in flavor, guasacaca sauce is one of the wonderful condiments of Venezuelan cuisine. Creamy from the addition of avocado with a bright and tangy herb and lime base, it makes an evocative pairing for any vegetarian, seafood or meat dish. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, sauces and gravies, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
3 large garlic cloves, peeled
1 1/2 pounds carrots, scrubbed, trimmed and cut into 2-inch lengths (1/2-inch wide)
Kosher salt and black pepper
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks, breasts or a combination, patted dry
1 avocado, pitted and chopped
1 jalapeño, stemmed and chopped
2 tablespoons rice vinegar
Zest and juice of 1 lime
1 cup chopped parsley leaves with tender stems
1 cup chopped cilantro leaves with tender stems

Steps:

Heat oven to 425 degrees. In a medium bowl, combine 1/4 cup oil and grate in 2 garlic cloves using a zester. Add the carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl. Add the chicken to the bowl and coat with the remaining garlic oil. Arrange in a single layer on the sheet pan skin-side up between the carrots.
Roast until carrots are tender, and chicken is cooked through with crispy skin that's browned in spots, 35 to 40 minutes.
While the chicken cooks, in a food processor or blender or using a mortar and pestle, combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, half the chopped parsley and cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée or pound into a coarse mixture. With the machine running or while mixing with a pestle in a mortar, slowly drizzle in the remaining 1/4 cup olive oil and 1 tablespoon room temperature water. Purée or stir until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt if necessary. The sauce can be made a few hours in advance and refrigerated in an airtight container.
Scatter the remaining 1/2 cup each parsley and cilantro over the chicken and carrots. Transfer to individual plates along with any pan juices. Spoon a few tablespoons of the guasacaca sauce on the side for dipping. Serve warm with additional sauce on the side.

GUASACACA SAUCE

Guasacaca Sauce image

Provided by Guy Fieri

Categories condiment

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 30

Ingredients

1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving
1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons hot sauce
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Empanadas, for serving

Steps:

Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
Recipe courtesy of Pica Pica, LLC
Add the cilantro, oil, onions, bell peppers, hot sauce, mustard, serrano peppers, garlic, lemon juice, salt, vinegar, Worcestershire sauce and sugar to a bowl and mix with an immersion blender until the ingredients are combined but the sauce is still chunky. In a separate bowl, mash the avocados. Add to the sauce and gently combine the ingredients well.
Serve immediately with empanadas, or transfer to an airtight container with the avocado pits, to slow down oxidation of the avocados.
Recipe courtesy of Pica Pica, LLC

Tips:

Use ripe avocados for a smooth and creamy texture.
Add a touch of sour cream or yogurt for a tangy flavor.
Use fresh cilantro and parsley for the best flavor.
Add a touch of heat with some chopped jalapeño or serrano pepper.
Serve Guasacaca Sauce with grilled meats, fish, or vegetables.

Conclusion:

Guasacaca Sauce is a versatile and delicious condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or creamy, there is a Guasacaca Sauce recipe out there for you. So next time you are looking for a new and exciting way to add flavor to your food, give Guasacaca Sauce a try.