Funny name, spectacular flavor.
I pretty much only knew Cuban or Mexican food growing up and I stupidly just assumed for the longest time that all latinos ate the same food. And we do, but not entirely. Guasacaca sauce is a Venezuelan avocado based sauce that I learned of about 10 years ago in Norwalk Connecticut. There’s a great eatery called Valencia Luncheria which started out as a small counter specializing in the most sublime empanadas you can ever imagine. When you got your order, you also got a small container of the green crack. Sometimes I went there to get JUST because I was craving the sauce more than I was craving empanadas. However, I will say that these are the best empanadas on the East coast north of FLorida. I’ve seen it referred to as Venezuelan guacamole, but this is unlike any guacamole I’ve ever had. It tastes great with all grilled meats and seafood. It tastes great on plantains. It tastes great on white rice. This sauce is absolute magic in your mouth and the best part is, it’s ridiculously easy to make. Throw all the ingredients in a blender, puree and serve. The recipe that follows is the only way to make it.
- 1 medium onion, roughly chopped
- 2 green sweet peppers, seeded, deveined, and roughly chopped
- 2 ripe avocados, peeled and seeded
- 4 cloves garlic
- Half a bunch of fresh parsley leaves
- Half a bunch fresh cilantro leaves
- 1/3c red wine vinegar
- 1 tablespoon salt, or to taste
- Pinch of black pepper
- 1 cup olive oil
- Put all ingredients in a blender, except for the oil.
- Puree thoroughly. Drizzle oil in a little at a time.
- Enjoy with grilled food, arepas, empanadas, over rice...however you want to eat it.
- I like mine extra garlicky so I use 4 -6 cloves of garlic. Use less if you're particularly sensitive to garlic. Although, if you are, Cuban food is probably not for you!