Guasacaca is a Venezuelan dip or sauce. Traditionally it is served on grilled meats. My husband, being born in Venezuela, requested a dish reminding him of his hometown for his birthday this year. So I’ve been doing some research. I really wanted something creative, and unexpected. Well, what I have for you is my very own chunky version of a traditional guasacaca.
Hubby is quite impressed with this dish! His usual line “you can make this again” may have been said a few times. Of course, this makes me super proud of myself. Although, I’m usually very comfortable in the kitchen, this was a brand new experience for me. Since I don’t have much expertise on Venezuelan cuisine, this particular request challenged me. Well, challenge accepted, and the end result, AMAZING. Not that I like to brag or anything, but seriously, the compliments were nonstop. 😉
Guasacaca has a very unique flavour and is truly, truly delicious.
I highly recommend bringing this to your next potluck or barbecue. There is a perfect balance of heat and tang. It’s unique flavours will surely impress all your friends and family.
Hubby tends to make a lot of requests around his birthdays, haha. This year was barbecue, including grilled pineapples. Then, something from his hometown. Then, baked beans. Oh, and let’s not forget the key lime pie. Well, luckily for him, everything turned out great!
This dish, although traditionally meant as a meat topping, is quite versatile. Keep it simple and serve as a dip with chips. Or use it to top your veggie burgers.
- 4 ripe avocados diced
- 4 ripe tomatoes peeled & diced (soak your tomatoes in hot water for 1-2 minutes before peeling to make it easier)
- 1 medium white onion diced
- 1/4 cup cilantro chopped
- 1 small jalapeno finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 tsp sea salt
- 1/4 tsp black pepper
- Combine all ingredients in a bowl and mix well. Serve with grilled meats, grilled portobello mushrooms, chips, or eat as a salad