I recently had lunch at a traditional Venezuelan restaurant and was pleasantly surprised by the "special green sauce" I was given to dip my Arepa in to. I wasted no time asking the server what the name of the sauce was - "Guasacaca Sauce".
I found a number of recipes online, and adapted them into this one below. I have not personally tried this yet, but plan to do so very soon. Have you tried guasacaca sauce yet? If not, you should!
Haas avocados, seeded and roughly diced
small onion, quartered
green bell pepper, stemmed, seeded, and roughly chopped
2-3 whole jalapeños (adjust for heat)
packed roughly chopped fresh cilantro leaves
packed roughly chopped fresh parsley leaves
tablespoon lime juice
Kosher salt and freshly ground black pepper
1. Place avocados, onion, bell
pepper, jalapeños, garlic, cilantro, parsley, vinegar, and lime juice in the bowl
of a food processor. Pulse until everything is finely chopped, stopping to
scrape down sides of bowl as needed.
2. With the motor running,
drizzle in canola oil through feed tube. Process until sauce is completely
3. Season sauce with salt
and pepper to taste. Transfer to bowl and serve immediately.