Venezuelan Guasacaca is healthy, vibrant, tangy, spicy and bursting with fresh flavour! This incredibly fresh green sauce is a wonderful alternative to guacamole that you’ll be asked to make again and again.
This recipe was originally published in August 2018. It has been updated for content and photos.
It’s simple to make, just toss everything into your food processor or blender, and it’s ready in less than 10 minutes, with no cooking required!
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!!
SO good!
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 complement 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 it for 2-3 days in an airtight container.
It will stay fresh and vibrant green as long as you don’t omit the lime juice and vinegar.
Expert Tips
- 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 the 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 the desired consistency is reached. It will add some lovely pizzazz to a fresh green salad.
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 ripe avocados peeled + pitted
- ¼ cup yellow onion approx half a small onion
- 1-2 cloves garlic peeled
- 1-2 jalapenos seeds removed for less spice
- 1 cup fresh cilantro tightly packed, thick stems removed
- 1 cup fresh parsley loosely packed, thick stems removed
- 2 tablespoon rice vinegar or white wine vinegar
- 2 tablespoon lime juice approx 1 small lime
- ¾ teaspoon sea salt
Instructions
- 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.
Notes
- 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 the 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 the desired consistency is reached. It will add some lovely pizzazz to a fresh green salad.
Ben says
Do you remove the skins of the avocados after pitting them?
Rosa says
Yes, remove the pits and skin.
Darryl says
This is my new Guacamole. I do not care what the recipe claims. This is an easy treat to make for a party. Herbs and citrus do the right trick.
Rosa says
Glad you enjoyed.
CAROL says
Maybe this is more about gardening… or genetics than recipes… Like/dislike of cilantro is due to a person’s genetic makeup. I grow Vietnamese cilantro in my garden. Makes a big plant about 3’tall x 4’wide. Smells exactly like the cilantro that most people are familiar with. It has a strong cilantro flavor. It does not go to seed & die out when the weather gets warm like ‘regular’ cilantro. I am curious…. I wonder if the Vietnamese cilantro would be enjoyed by people that are genetically programmed to think that ‘regular’ cilantro tastes yucky like soap!! I think I’ll google that!! Rosa, thank you so much for the recipes you share with us!!
Rosa says
Interesting Carol, thanks for sharing. And you’re very welcome, so glad you’re enjoying my recipes. 🙂
Melissa S says
So bright and tangy – Delicious! Thank you for sharing! I am grateful to have this in my life now!
Rosa says
Oh yay! I’m so glad. Thanks so much for the review Melissa. 🙂
Veronika says
Your recipe was very tasty. I did add 2 tablespoon avocado oil to make it a looser sauce. Plain yogurt on the side made a great dip. Thank you.
Rosa says
So glad you enjoyed Veronika!
Cecelia says
Made this lastnight. Took me all of ten minutes, so easy. I follow a plant based non processed diet. And I absolutely loved it with cucumber slices instead of chips.
But I was having company for the football game so I bought chips and cheese dip and salsa. Sat it all out and the cheese dip and salsa never even got opened… everyone loved this dip and asked for the recipe!! I look forward to using the last bit as a salad dressing for lunch today. This stuff will never go to waste! Everyone went on and on about it
Rosa says
Thanks so much for the lovely review Cecelia. I’m thrilled everyone enjoyed. 🙂
Millie says
Would it still be good without the taw onion?
Rosa says
Hi Millie, yes it’s still good without the onion. Enjoy. 🙂
Mary mancini says
Just made it super delicious 😋
Rosa says
Thrilled to hear it, thanks for the feedback Mary!
PebblesEatsPlants says
I left out the cilantro (I’m one of THOSE people) and absolutely loved this! It’s awesome that it doesn’t get brown right away and the vinegar tang is perfect.
Rosa says
Haha thanks so much for the review. So glad you loved this dip. 🙂
ARP says
Loved making this recipe. The flavours are awesome..I used ACV as I like the kick it gives. Had it as a spread on my bread and some cucumber slices on top. No pics as I was too hungry to eat it..lol.
Rosa says
Thanks very much for the review, I’m so thrilled you enjoyed this recipe.