A Venezuelan Twist on Your Favorite Avocado Sauce!
I absolutely love avocados! Today, I’m excited to share with you my version of the classic Venezuelan avocado sauce, known back home as “Guasacaca.” While many compare Guasacaca to Guacamole, I think the two have distinct flavors. Guasacaca is incredibly versatile—it’s perfect as a topping for steak, burgers, hot dogs, tacos, or tostadas, and it also makes a delicious dressing for side dishes like potatoes, yuca, or anything else you can imagine. Of course, it’s also fantastic as a simple dip served with chips. There are countless ways to prepare this sauce, depending on your personal preferences. If you like it spicier, feel free to add more garlic and/or onion. My family prefers the smooth, rich flavor of avocado to be the star, so I add just a touch of garlic. Another variation in my recipe is that I use corn oil instead of olive oil. I find that olive oil can overpower the flavors, but of course, you can use whichever oil you prefer.
Quick Recipe Tips
You can add more garlic and/or onion to give it more kick. Feel free to change the type of oil used. I don’t like the taste of olive oil added, so I use corn oil. You can always use a light-tasting olive oil if you don’t have corn oil!
Storing
Store covered in the refrigerator for up to 3 days.
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