Guasacaca

🧂 Ingredients

• 2 large Ripe Avocados
• 1/2 medium Green Bell Pepper
• 1/4 medium White Onion
• 1/2 cup Fresh Cilantro
• 2 tablespoons White Vinegar(Or lime juice for a slightly different tang)
• 4 tablespoons Vegetable Oil(Or other neutral-flavored oil like canola or sunflower)
• 1/2 teaspoon Salt(Or to taste)
• 1/4 teaspoon Black Pepper(Freshly ground, or to taste)

👨‍🍳 Instructions

1. 1

   Prepare the base: In the bowl of a food processor or blender, combine the scooped avocado flesh, chopped green bell pepper, chopped white onion, and chopped cilantro.

   ⏱️ 5 minutes
2. 2

   Add liquids and seasonings: Pour in the white vinegar and vegetable oil. Add the salt and freshly ground black pepper.

   ⏱️ 1 minute
3. 3

   Blend until smooth: Process the mixture until it is very smooth and creamy, scraping down the sides of the bowl or blender jar as needed. The consistency should be pourable, like a thick sauce.

   ⏱️ 5-7 minutes
4. 4

   Taste and adjust: Carefully taste the guasacaca and adjust seasoning with more salt, pepper, or vinegar if desired. If it's too thick, you can add a tablespoon of water or more oil to reach your preferred consistency.

   ⏱️ 2 minutes
5. 5

   Serve: Transfer the guasacaca to a serving bowl. It is best served immediately while fresh and vibrant green.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the smoothest texture, ensure your avocados are very ripe and soft.
• ✓If you prefer a chunkier texture, pulse the ingredients instead of blending continuously, or mash the avocado by hand and then stir in the other ingredients.
• ✓Guasacaca is best made fresh, as the color can dull and the flavor can change if stored for too long.
• ✓It can be stored in an airtight container in the refrigerator for up to 1-2 days, but the vibrant green color may fade.

🔄 Variations

• Add a finely minced jalapeño or a pinch of cayenne pepper for a spicy kick.
• Incorporate a clove of garlic, minced, for an extra layer of flavor.
• Some recipes include a small amount of finely chopped tomato.

🥗 Nutrition

Per serving