One of the best known sauces in VENEZUELA is the guasacaca, accompanying meat, poultry, pastry, empanadas and arepas. This preparation is apparently of Afro-Venezuelan origin. It looks a bit like guacamole, but the taste and consistency is different. It is the perfect companion for barbecues, highlighting the flavor of the meat with its intense embrace. In our country it is prepared in various ways, but generally the same ingredients are used: avocado, garlic, onions, cilantro, parsley, pepper, oil and vinegar, all seasoned. It has good durability when cooled and it is always excellent to have it handy as companion or dressing.
Ingredients
1 Avocado | |
1 medium Onion | |
2 cloves Garlic | |
1 small Green pepper | |
1 sprig of Cilantro | |
½ cup Oil | |
Vinegar | |
Pepper | |
Salt |
Utensils
Knife |
Spoon |
Blender |
Cutting board |
Preparation
-
Remove the peel and seed of the avocado and cut the pulp into squares.
-
In a blender, process avocado with onion, pepper and garlic.
-
Add the cilantro and parsley leaves previously washed.
-
Add the oil and vinegar in threads to form a light cream.
-
Add salt and pepper to taste.
-
Serve as an accompaniment.