(All text Copyright Russell Maddicks)
Guasacaca is probably one of the finest sauces ever invented. It has a cool name that rolls off the tongue and a taste that makes your mouth go ñum ñum!
It's a simple but staggeringly tasty combination of avocado, fresh parsley and coriander, green bell pepper, onion, garlic, salt, oil and vinegar.
And it's quick and easy to make. You just throw the ingredients in the blender and whoozh until you get the consistency you want: thicker for dips, runnier for drizzling on empanadas, arepas and meat.
In Venezuela, guasacaca is eaten with barbecued meat from the parilla - beef, sausage, chicken, and my favourite morcilla (black pudding).
Unlike a lot of US chefs, George knows the difference between Venezuelan guasacaca and Mexican guacamole. He was born in Caracas to Armenian parents, before moving to New York, where he lives today.
The only change I would make to George's excellent recipe is to replace the olive oil with corn oil, to keep it 100 per cent authentic.
If you have a family recipe for guasacaca you want to share just add a comment below.
George Duran's Guasacaca Recipe:
Ingredients:
1 medium onion, roughly chopped
2 green sweet peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
Half a bunch of fresh parsley leaves
Half a bunch fresh cilantro leaves
A third cup red wine vinegar
1 tablespoon salt, or to taste
Pinch of black pepper
1 cup olive oil
Preparation:
Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
It's a simple but staggeringly tasty combination of avocado, fresh parsley and coriander, green bell pepper, onion, garlic, salt, oil and vinegar.
And it's quick and easy to make. You just throw the ingredients in the blender and whoozh until you get the consistency you want: thicker for dips, runnier for drizzling on empanadas, arepas and meat.
In Venezuela, guasacaca is eaten with barbecued meat from the parilla - beef, sausage, chicken, and my favourite morcilla (black pudding).
Unlike a lot of US chefs, George knows the difference between Venezuelan guasacaca and Mexican guacamole. He was born in Caracas to Armenian parents, before moving to New York, where he lives today.
The only change I would make to George's excellent recipe is to replace the olive oil with corn oil, to keep it 100 per cent authentic.
If you have a family recipe for guasacaca you want to share just add a comment below.
George Duran's Guasacaca Recipe:
Ingredients:
1 medium onion, roughly chopped
2 green sweet peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
Half a bunch of fresh parsley leaves
Half a bunch fresh cilantro leaves
A third cup red wine vinegar
1 tablespoon salt, or to taste
Pinch of black pepper
1 cup olive oil
Preparation:
Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
