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.
Ingredients:
- 2 avocados
- 1 green pepper
- 3 cloves of garlic
- 1/2 cup chopped onion
- 1 tablespoon vegetable oil
- 3 tablespoons vinegar
- 1/4 cup chopped parsley or cilantro
- Salt and pepper to taste
- 1 medium chile pepper (optional)
- 1/4 cup chopped tomato (optional)
Preparation:
- 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.
