Venezuelan guasacaca
Print Recipe
5 from 1 vote

Chunky Venezuelan Guasacaca

A traditional Venezuelan guasacaca, typically used to top grilled meats. Try this chunky version with your next bbq, or a chip and dip!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Dip, Salad, Side Dish
Cuisine: Venezuelan
Keyword: gluten free, nut free, refined sugar free, vegan
Servings: 5 servings
Calories: 382kcal
Author: Rosa


  • 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


If you prefer a creamier dip, rather than chunky, you may toss everything into the blender or food processor until desired consistency is achieved.


Calories: 382kcal | Carbohydrates: 19g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Sodium: 483mg | Potassium: 1045mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 34.7mg | Calcium: 34mg | Iron: 1.3mg