Venezuelan Guasacaca

Beth Renzetti

By
@elmotoo

Try this instead of the usual Mexican guacamole...

I edited the original recipe that I found to reflect my personal tastes. Use whichever pepper makes you happiest & as much as you like. I prefer my onion grated vs. eating chunks of raw onion. Use your best olive oil in this, too.

Enjoy!


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
makes 2 cups
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

3
avocados, pitted & scooped from shell
1
tomato, peeled, seeded and chopped
1
onion, small, minced or grated
hot chile peppers, finely chopped, to taste (as many as you want!)
2-3 clove
garlic, minced
1/2 c
extra virgin olive oil
1/4 c
vinegar
salt & pepper to taste

Step-By-Step

1Mash the avocados well with a potato masher or fork, leaving them slightly chunky.

2Stir in the rest of the ingredients, adjust seasoning to taste and serve.

3Guasacaca Variations
**Mix in some chopped parsley or cilantro if you like.
**The tomato is sometimes eliminated from the recipe.

About this Recipe

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Latin American
Other Tags: Quick & Easy, Healthy