There is no Fried Cassava without a good “guasacaca”. In Venezuela we make the guasacaca basically with avocado, pimento (aji dulce), onion, cilantro, and oil. The Guasacaca has a strong flavour and typically is used on the grilled beef to enhance the flavours. It is also very good to eat with corn tortillas.
The Guasacaca is different from his Mexican cousin the Guacamole, the guasacaca have a good deal of ingredients that make it rich in flauvor.
I love Guasacaca, for the beef eaters the guasacaca will add an extra flavour to the beef, the avocado wit the pimentos make a unforgetable combination, try it before adding any BBQ sauce to your beef.
In Venezuela there are many type of Guasacaca, the flavour and ingredients will vary depending of the city. This recipe is from Caracas, you can eat it with cassava (fried or boiled), grilled chicken or beef … I can tell you, after you taste it, you will want to add Guassacaca to almost everything… enjoy it.
Ingredients: (3 cups)
1-1/4 cup of tomamatoes (peel it, remove the seeds and chop it very small, in cubes) 1cup of onions (chopped very small) 1 or 2 garlic cloves (crushed) 1/4 cup of red sweet pepper, chopped very small 1/3 cup of green sweet pepper, chopped very small 1-1/2 spoon of parsley chopped finelly 1/2 cup of wine vinegar 1 cup of oil 2-1/2 tespoon of salt 1/4 teaspoon of black pepper 1/4 teaspoon of pepper sauce (optional) 1-1/2 cup of avocado (mashed) 1-1/2 cup of avocado (chopped in small pieces) Note: Do not dispose the avocado seed. Peel the avocado when you are almost ready to add it to the mix.
In a bowl add all the ingredients with the exception of the avocado. Mix them carefuly with a wooden spoon.
Add the mashed avocado, mix it.
Add the chopped avocado mix it. Teh Guacamole is ready.
Place the avocado seed in the middle of the guacamole sauce.
Put it in the refrigerator until you are ready to serve it.
Note: the seed avoid the avocado get a dark color.
I would like to share another guasacaca, this typically use as a sauce to eat empanadas, in Venezuela, the empanada is typoically fried, made with corn meal, pinch the link and you will find more information about empanadas.
In the blender put: fresh parsley,coriander, vinigar, water and some oil. Note: this sauce is very liquid and the quality will depende of the amound of greens in the sauce, do not put too much vanigar.
Anotehr vertion is adding to the ingredients above, some avocado or mayones (get a better texture)
This las guasacaca is perfect for eating with empanadas, soon I will post the recipes an pictures for you to make empanadas. You can take advantage of the left over to make delicious empandas for the kids.