This chunky style avocado dip is chock full of green peppers, tomatoes, and lots of garlic. It used as a condiment for grilled meats in Venezuela, but it's equally delicious as a dip. Guasacaca has a vinegary tang that distinguishes it from most guacamole. My friend Karin Flynn shared this delicious family recipe with me, and she also directed me to a wonderful resource - the online transcription of a classic Venezuelan cookbook called Mi Cocina, a la manera de Caracas by Armando Scannone. You can access the cookbook, and all of its recipes (in Spanish) here.