Guasacaca

By • April 22, 2013 • 24 Comments



Author Notes: I was smitten with guasacaca sauce the first time I went to Valencia Luncheria in Norwalk, CT. Each table has its own squeeze bottle of the stuff, for you to use as you like. The restaurant is well known for their arepas, a Venezuelan specialty, which taste awesome slathered with the guasacaca. But pretty much anything you put this sauce on will taste awesome, like carnitas, or hot dogs, or eggs. Anything. You'll be tempted to drink it. Try to restrain yourself. My recipe is adapted from every guasacaca recipe I could find on The Google, and my memory of the sauce at Valencia Luncheria.

I use the leaves and legs of the parsley and cilantro. Lots of flavor in the legs. Make sure you give the herbs a good rinse, to wash off any dirt. Spin them dry, or roll them in some paper towels, and you're good to go.

Be careful with your onion. Half of a medium onion is just about a half cup worth. Use any more and the onion will overpower the sauce.
mrslarkin

Makes about 2 cups

  • 1 really big handful cilantro, like a hefty cup and a half
  • 1 really big handful flat leaf parsley, like a hefty cup and a half
  • 1/2 medium yellow onion, peeled and cut into a few pieces.
  • 1/2 green bell pepper, seeded and cut into a few pieces
  • 1 large ripe Haas avocado, cut into fourths and peeled
  • 1 garlic clove, cut in half
  • 1 small jalapeno, cut into fourths and seeded
  • 3 tablespoons white vinegar, plus more if needed
  • 6 tablespoons olive oil, plus more if needed
  • 1 tablespoon fresh squeezed lime juice, plus more if needed
  • salt and pepper to taste
  1. Chuck all ingredients, except salt and pepper, into a food processor. Process until pureed. If sauce is very thick, add another glug or two of olive oil, vinegar, or some more lime juice, to taste.
  2. Scrape into a bowl. Season with salt and pepper to taste. Store leftovers in the fridge, with a slick of olive oil over the top to keep out air. Keeps several days.
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2007-09-11e-s4

over 1 year ago WileyP

Sis and I have been invited to a housewarming dinner on Friday. The hostess is known far and wide for her guacamole, but has asked me to provide appetizers and dessert. Rather than try to outdo her famous guac, I'm going to make this Venezualan cousin. I'll let you know how it goes - and thanks so much for the recipe!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh my goodness...no pressure there. :) I wish I had some right now, I love the stuff so much. Taste as you go, and adjust flavors and thickness to your own desire. Yes! Let me know how it goes!

2007-09-11e-s4

over 1 year ago WileyP

Okay, Mrs. L - You can rest easy. Your guasacaca was a huge hit. The bowl was licked clean (we're a somewhat crude crowd, here!) in less than 20 minutes and even the hostess raved about it. I have another get-together on Sunday and have been asked to serve it with brisket. Thanks so much for this wonderful stuff!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is awesome, WileyP. Very happy to hear that!

Scan0004

over 1 year ago susan g

Yes, it is everything you said! A snap to make, and good on everything on the plate.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! so glad you liked it. I turned some of mine into a salad dressing yesterday - loosened it up quite a bit with more olive oil/vinegar. it was very yum.

Anotherfoodieblogger_about_me_image

over 1 year ago anotherfoodieblogger

Oh my, another recipe to try for Cinco de Mayo! Sounds great and looks yummy!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks. it's pretty darn tasty on everything.

Scan0004

over 1 year ago susan g

This is a condiment loving household, and this looks like a MUST!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks susan! I put it on my breakfast burrito this morning. yum. Shelf life is great, too. 4 days in the fridge and tastes like fresh made.

186003_1004761561_1198459_n

over 1 year ago dymnyno

OMG! Yes, Yes, Yes...this goes on everything!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

:) Can't stop eating it. I put it on a hot dog last night. so good.

036

over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

step 3 - chug it

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

omg yes i forgot that step

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

YUM! I would definitely have to refrain from eating it by the spoonful!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, hla! I just had a few spoonfuls myself. :)

Summer_2010_1048

over 1 year ago Midge

This sounds like it would be amazing on all sorts of stuff. Saved!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hope you like it, Midge!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Ohhhh yum, love this sauce on arepas. Always wondered what was in it, now I know. I would be tempted to drink it for sure. I'll restrain myself,

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Arepas are pretty easy to make at home, too! Buy the PAN brand of pre-cooked masa.

Dsc_0048b

over 1 year ago healthierkitchen

what a great idea!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you,hk!

Photo_squirrel

over 1 year ago LE BEC FIN

COOOOOL recipe; regionally connected to chimichurri it would seem?
And am I correct that even though they had it in bottles on the table, it should be kept refrigerated, yes? (too little vinegar and too many everything else that just loves to go off...!)

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks. Yes, most salsas should go in the fridge if not served right away.