Venezuelan Guasacaca

Beth Renzetti


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.



☆☆☆☆☆ 0 votes

makes 2 cups
10 Min
No-Cook or Other


  • 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
  • ·
    salt & pepper to taste

How to Make Venezuelan Guasacaca


  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.

Printable Recipe Card

About Venezuelan Guasacaca

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

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