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Chunky-style Guasacaca


Chunky-style Guasacaca


Marian Blazes

My Venezuelan friend Karin Flynn kindly shared with me her family's delicious version of guasacaca. Guasacaca is Venezuela's version of guacamole, and it is typically served as a condiment for grilled meats. This guasacaca recipe has a chunky texture that's perfect for chips (see recipe for creamy-style guasacaca here).

Chopped avocado, green pepper, garlic, and tomato are the star ingredients, and vinegar keeps the avocado green instead of the more typical lime juice. Spice it up a little with tobasco sauce for those who like it hot.

Serve guasacaca with chips, or with grilled steaks. It's delicious on burgers too.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3-4 large ripe avocados
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 1/2 cup chopped tomato
  • 3-4 cloves garlic
  • 1/3 cup olive oil
  • 1/4 cup vinegar
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • Tobasco or hot pepper sauce to taste



  1. Mash one of the avocados. Chop the other avocados and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil.
  2. Finely chop the red and green peppers, tomato, and the onion and add to the avocado.
  3. Mince the garlic and add to the mixture.
  4. Season the guasacaca with salt, pepper, and tobasco sauce to taste.


Makes approximately 2 cups.

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