Make Ahead


April 22, 2013
2 Ratings
  • Prep time 30 minutes
  • Makes about 2 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • susan g
    susan g
  • Niknud
  • WileyP
  • anotherfoodieblogger
  • dymnyno

32 Reviews

hallpar May 5, 2019
This is an amazing recipe! We love Valencia. So nice to be able to make this sauce at home!
Renee B. November 11, 2018
I've had this on my list to make forever. We are hosting a party next month and I'm wondering if it would work as a dip with chips? I'm also thinking about making sheet pan ham and cheese sandwiches (take 12-count rolls that are all connected—like Hawaiian rolls—and make one giant sandwich that you later cut after heating in the oven). Would this sauce work well on the sandwiches or better left on the side for people to add on their own? BTW, the sheet sandwiches recipe can be seen here. Love her recipes.
mrslarkin November 11, 2018
Hi Renee! I think either of those would work. It’s a super yummy sauce. Enjoy!
Renee B. November 12, 2018
Thank you. I added it to the menu!
witloof June 10, 2017
I hope "caca"doesn't mean the same thing in Venezuelan Spanish as it does in Mexican Spanish. {Great looking recipe - saving it to shoehorn onto my birthday dinner menu next month.}
mrslarkin June 10, 2017
haha! I hope not! 😁 Do let me know if you try it, witloof!
susan G. June 8, 2017
Back again, after my comment 4 years ago. It's a staple now, especially when avocados are begging for some good company. It has sat on many sandwiches, always appreciated.
mrslarkin June 9, 2017
💕💕💕 Thanks Susan!! I'm so glad you enjoy this recipe.
Niknud April 14, 2015
It's like every one of my favorite ingredients. Combined. Heaven!
mrslarkin April 14, 2015
Yes!!! Like the best sauce, with superpowers!!
WileyP May 21, 2013
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!
mrslarkin May 21, 2013
oh my 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!
WileyP May 25, 2013
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!
mrslarkin May 25, 2013
That is awesome, WileyP. Very happy to hear that!
susan G. May 4, 2013
Yes, it is everything you said! A snap to make, and good on everything on the plate.
mrslarkin May 4, 2013
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 April 29, 2013
Oh my, another recipe to try for Cinco de Mayo! Sounds great and looks yummy!
mrslarkin April 29, 2013
thanks. it's pretty darn tasty on everything.
susan G. April 26, 2013
This is a condiment loving household, and this looks like a MUST!
mrslarkin April 26, 2013
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.
dymnyno April 24, 2013
OMG! Yes, Yes, Yes...this goes on everything!
mrslarkin April 24, 2013
:) Can't stop eating it. I put it on a hot dog last night. so good.
aargersi April 23, 2013
step 3 - chug it
mrslarkin April 23, 2013
omg yes i forgot that step
hardlikearmour April 23, 2013
YUM! I would definitely have to refrain from eating it by the spoonful!
mrslarkin April 23, 2013
thanks, hla! I just had a few spoonfuls myself. :)
Midge April 23, 2013
This sounds like it would be amazing on all sorts of stuff. Saved!
mrslarkin April 23, 2013
Hope you like it, Midge!
healthierkitchen April 22, 2013
what a great idea!
mrslarkin April 23, 2013
Thank you,hk!
LeBec F. April 22, 2013
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...!)
mrslarkin April 22, 2013
thanks. Yes, most salsas should go in the fridge if not served right away.