Guasacacavenezuelan Spicy Avocado Salsa Recipes

GUASACACA - VENEZUELAN AVOCADO SALSA

This is like a relish that can be served with baked corn chips or sauteed plantains. This salsa has a touch of European flair from the Dijon. Please allow 3 hours to let the flavors marry before adding the final ingredients. From Cooking Light June 2008.

Provided by cookiedog

Categories Fruit

Time 20m

Yield 6 cups

Number Of Ingredients 13

Guasacaca - Venezuelan Avocado Salsa image

Steps:

Combine first 9 ingredients in a large bowl; toss mixture gently.
Cover and refrigerate 3 hours.
Stir in avocado and remaining ingredients just before serving.

Ingredients

2 cups finely chopped onions
3/4 cup finely chopped red bell pepper (1 small)
3 tablespoons finely chopped seeded jalapeno peppers
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, minced
1 1/2 cups chopped peeled avocados (about 2)
1 1/2 cups chopped seeded plum tomatoes (about 1 pound)
2 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce

GUASACACA(VENEZUELAN SPICY AVOCADO SALSA)

Guasacaca is a popular condiment in Venezuela made from mashed and seasoned avocados. It is very similar to Mexican guacamole. Serve guasacaca as an accompaniment to grilled meats, poultry, salads, empanadas or arepas. From whats4eats. I have tweaked the recipe just a little.

Provided by Sharon123

Categories Avocado

Time 20m

Yield 2 cups, about

Number Of Ingredients 9

Guasacaca(Venezuelan Spicy Avocado Salsa) image

Steps:

Chop the avocados roughly and place them in a large bowl. Mash them well with the back of a spoon or with a potato masher, leaving them slightly chunky.
Stir in the rest of the ingredients, adjust seasoning to taste and serve.

Nutrition Facts : Calories 758.1, Fat 71.3, SaturatedFat 10.2, Sodium 28.5, Carbohydrate 33.7, Fiber 21.5, Sugar 5.5, Protein 7.5

Ingredients

3 avocados, peeled and seeded
1 tomatoes, peeled, seeded and chopped (optional)
1/2 onion, finely chopped (can use green onion if you prefer)
2 -6 hot chili peppers, finely chopped (or 2-3 tsp. hot sauce to taste)
2 -3 garlic cloves, minced
1/2-3/4 cup fresh cilantro, chopped (or parsley)
salt and pepper
1/4-1/2 cup olive oil (can reduce the oil or leave out to your liking)
1/8-1/4 cup vinegar, to taste (or lemon juice)

SALSA GUASACACA - VENEZUELAN AVOCADO SALSA

I found this recipe online and assigned it to my 5th grade Spanish students. It was a big hit with the kids! Guasacaca is traditionally served with grilled meats, but it's also good with chips and crackers.

Provided by Valeria

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Salsa Guasacaca - Venezuelan Avocado Salsa image

Steps:

Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
Serve fresh.

Nutrition Facts : Calories 165.2, Fat 15.8, SaturatedFat 2.4, Cholesterol 35.3, Sodium 403.2, Carbohydrate 5.2, Fiber 3.1, Sugar 1.1, Protein 2.2

Ingredients

1 small ripe tomatoes
1 large ripe avocado
2 garlic cloves
1/4 cup olive oil
2 tablespoons vinegar
1 small fresh hot pepper, finely chopped with the seeds removed
1 teaspoon salt
1/2 teaspoon black pepper
1 cold hard-boiled egg, finely chopped
3 sprigs of finely chopped parsley
3 sprigs of finely chopped fresh cilantro

GUASACACA (WAH-SAH-KAKA) SALSA DE VENEZUELA

Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.

Provided by Kathy228

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Guasacaca (Wah-Sah-Kaka) Salsa De Venezuela image

Steps:

Chop by hand, all the vegetables.
And the remaining ingredients and mix together.
Chill for at least 3-hours.
Serve as a dip for nacho chips or as a salsa with anything.

Ingredients

1 medium tomatoes
1 medium onion
2 avocados, peeled and seeded
1/4 cup minced bell pepper (optional)
3/4 cup cilantro leaf, chopped
2 teaspoons lemon juice
1 teaspoon salt
2 teaspoons hot sauce

GUASACACA - GUACAMOLE FROM VENEZUELA

Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.

Provided by JackieOhNo

Categories Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Guasacaca - Guacamole from Venezuela image

Steps:

Chop the avocados and the green pepper and place in a bowl with the chopped onion.
Finely chop the garlic and chile pepper and add to the onions and avocado.
Add the vegetable oil, vinegar, tomato, and the cilantro or parsley and toss gently.
If you prefer a smoother guasacaca, add all the ingredients to a blender or food processor, and process until smooth.

Ingredients

2 avocados
1 green pepper
3 garlic cloves
1/2 cup chopped onion
1 tablespoon vegetable oil
3 tablespoons vinegar
1/4 cup chopped parsley or 1/4 cup cilantro
salt and pepper
1 medium chili pepper (optional)
1/4 cup chopped tomato (optional)

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