nut-gasacaca

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

avocado 1 Avocado
onion 1 medium Onion
garlic 2 cloves Garlic
green-pepper 1 small Green pepper
cilantro 1 sprig of Cilantro
vegetable-oil ½ cup Oil
vinegar Vinegar
black-pepper Pepper
salt Salt

Utensils

Knife
Spoon
Blender
Cutting board

Preparation

  1. Remove the peel and seed of the avocado and cut the pulp into squares.

  2. In a blender, process avocado with onion, pepper and garlic.

  3. Add the cilantro and parsley leaves previously washed.

  4. Add the oil and vinegar in threads to form a light cream.

  5. Add salt and pepper to taste.

  6. Serve as an accompaniment.