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!


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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

Directions Step-By-Step

1
Mash the avocados well with a potato masher or fork, leaving them slightly chunky.
2
Stir in the rest of the ingredients, adjust seasoning to taste and serve.
3
Guasacaca 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