This recipe was originally published in August 2018. It has been updated for content and photos.
Guasacaca (also known as Wasakaka) is a Venezuelan sauce that is great for dunking with chips, veggies, and empanadas, or spreading on grilled foods, like burgers, portobello mushrooms, and so much more.
Before meeting my husband, aka Mr. Healthy Kitchen, I had never heard of guasacaca. He was born in Venezuela and inspired me to make some, and wow!!
In fact, I think I like this guasacaca even more than guacamole!
Crazy times, yes I know.
But I LOVE it, and I think you will to!
What’s the difference between guasacaca and guacamole?
Although the two appear quite similar at first glance, there is a distinct flavour difference between them. Even though they both use an avocado base, the flavour of guasacaca is quite unique.
- Guasacaca has a TON of fresh cilantro and parsley. Yes guacamole usually has a little cilantro, but definitely not a whole cup full, and no parsley either!
- It’s also a lot tangier than guacamole, using freshly squeezed lime juice and vinegar.
- Guasacaca is smoother and silkier than guacamole, despite there being no oil added in this version.
Here’s why you’re going to LOVE this recipe
- It’s rich and creamy from the avocados, but not in a heavy way like guacamole. Instead, guasacaca is loaded with fresh flavour and a ton of fresh cilantro and parsley.
- Well balanced. The heat and tang are so perfectly balanced and compliment one another beautifully. You’ll taste the spice, but it’s not overpowering.
- Perfect for potlucks. Its unique flavours will be the talk of the party, and guaranteed to be a crowd pleaser. Plus, you can make guasacaca ahead of time since the lime juice and vinegar will keep its vibrant green colour for 1-2 days.
- You will want to put it on everything! From slathering burgers, dunking tortilla chips, spreading into a sandwich, or digging in with a spoon. Trust me, you need to try this!
- Guasacaca is naturally vegan, vegetarian, gluten free, soy free and nut free so you don’t have to worry about any of the common allergens. As an added bonus, this version is oil free too!
How to make guasacaca
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather and prepare your ingredients.
Remove any thick, large stems from your parsley and cilantro, but don’t worry too much about it, as it will all get processed anyhow.
Add everything to the bowl of your food processor (or blender) and process until mostly smooth, scraping down the sides as needed. (photos 1-2)
NOTE: If you want a chunkier guasacaca, pulse rather than process until desired consistency is reached.
Transfer your guasacaca to a container or bowl and serve, or store in the refrigerator until ready to use.
How long does it keep?
You can make guasacaca ahead of time and refrigerate for 2-3 days in air tight container.
It will stay fresh and vibrant green as long as you don’t omit the lime juice and vinegar.
- Jalapenos really vary in their level of spiciness. Start with 1, seeds removed, if you want a mild spice level to your guasacaca. Taste the dip once processed and add more, or add in the seeds until desired spiciness level is reached.
- If you don’t want any heat, you may skip the jalapeno OR replace it with half to one yellow or green bell pepper.
- Do not sub the fresh herbs for dry. That just won’t work well for guasacaca. The freshness from the cilantro and parsley is what makes this dish so special.
- For less tang, you may use lemon juice instead of lime juice and apple cider vinegar instead of rice vinegar. I urge you to try it the original tangy way first though.
- Make it a salad dressing. Add a little more lime juice, vinegar, or some olive oil or water to your guasacaca until desired consistency is reached. It will add some lovely pizzaz to a fresh green salad.
More incredible dips to try!
- Vegan Spinach Artichoke Dip
- Dill Pickle White Bean Dip
- Peanut Butter Hummus
- Healthy Jalapeno Popper Dip
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 3 ripe avocados pitted
- 1/4 cup yellow onion approx half a small onion
- 1-2 cloves garlic peeled
- 1-2 jalapenos seeds removed for less spice
- 1 cup cilantro tightly packed, thick stems removed
- 1 cup parsley loosely packed, thick stems removed
- 2 tbsp rice vinegar or white wine vinegar
- 2 tbsp lime juice approx 1 small lime
- 3/4 tsp sea salt
- Add everything to your food processor or blender and process until smooth, scraping down the sides as needed.
- For a chunky guasacaca, pulse in a food processor until you reach desired consistency, without over processing.
- Taste and adjust to your taste, adding more salt, vinegar, or jalapeno to your preference.