This creamy guasacaca recipe, with no added oil, is a vibrant and fresh blender sauce starring avocados, peppers, and a bright herb and tangy lime vinegar base. This versatile favorite is great for dipping, spreading, and dolloping over some of your favorite foods.
Why you need guasacaca ("wah-sa ca-ca")
Think of guasacaca as Venezuela’s answer to guacamole, only better. Although this dish is traditionally made with olive oil, we’ve lightened it up. Rich avocados don't really need added oil. The herbs, vinegar, and lime juice create a zesty and refreshing flavor.
Guasacaca vs. guacamole
Guasacaca has a different flavor than traditional guacamole. Both dishes highlight the rich, buttery flavor of avocados but have contrasting ingredients and flavor profiles.
Besides added oil, there are a few variations for guasacaca recipes. This is possibly due to regional differences and available ingredients. That’s true of most recipes, including those I develop.
For my version, I included the following:
2 ripe avocados – Choose avocados that feel soft but not mushy when you hold them in your palm and gently squeeze them. The darkness of the skin is not always the best indicator of ripeness, so use the firmness test as your decision-maker.
If you plan on making the avocado sauce in a few days, you may want to select avocados that are not quite ripe. It might just be me, but avocados get overripe quickly. For this reason, I try to plan when I'm going to use them before selecting them.
½ a medium onion – I prefer using half a yellow onion for this recipe. I have used red onion as well, which is slightly sweeter. You also have the option of using a small bunch of scallions (white and green stalks) or shallots.
Green pepper – Use a small bell pepper or half a large one. You can also use a yellow or orange pepper.
Jalapenos – If you like things spicy, remove the stem, cut your jalapeno in half and use the whole thing. The seeds and yellow core are the hottest parts.
Depending on the size of the jalapenos or your preference for spiciness, you may want to add two. Beware, sometimes, those small peppers are the hottest. Sneaky!
Cilantro (coriander) – Use the leaves and tender stems of your cilantro. Pile it into a measuring cup if you don’t feel comfortable eyeballing how much 1 cup is. Of course, it can be a little over or under.
If you are a person who cannot tolerate the taste of cilantro, my advice is to omit it. Add more parsley if you like. The yield will be slightly less, but at least it won’t taste like soap.
Parsley – Parsley adds a fresh, peppery flavor. I used flat-leaf parsley as I find it to have a slightly less bold flavor than curly. Either will be fine. If you’ve got it growing in the garden, grab the clippers and estimate ½ a cup.
Rice vinegar – Smooth, subtle rice vinegar is slightly sweeter than other types of vinegar. If you need a substitute, apple cider is probably your best bet.
Lime juice – Fresh lime juice is the second acid after the vinegar. It brightens the flavor and helps to keep the ingredients bright and fresh as you plow through the bowl.
Salt – I am not one for random food salting, but ¼ - ½ teaspoon of salt really enhances the flavor. Add the salt after you blend everything and taste it.
Pepper – Black pepper adds its own brand of spiciness. I usually grind pepper and taste a few times until it’s on point. That ends up being about ½ a teaspoon. You may adjust differently depending on the spice in the jalapenos.
How to make it
The technique here is nothing more than tossing everything it the blender or food processor and blending everything. If you want it super-smooth, then keep it going longer. If you like a chunkier sauce, chop the garlic, onion, pepper, jalapenos, and herbs first. That way, you can just pulse it with avocado, vinegar, and lime juice.
Guasacaca benefits from having 5-10 minutes to set before serving. I know it’s a lot to ask with that yummy bowl in front of you, but time allows the flavors to build.
What to serve with guasacaca sauce
I admit that our favorite is probably dipping chips into this sauce, with slathering it on potato tortillas a close second. However, this is a seriously versatile sauce that compliments dishes from crispy tofu, tacos, refried beans, and all varieties of chilies. It also makes a bright finish for stuffed peppers and other main dish meals.
Guasacaca is at its freshest immediately after making it; however, it keeps in the refrigerator for 2 days. Be sure to keep it in a tightly sealed container and give it a stir before serving. You may want to add a little lime juice to freshen it up.
Avocados are a healthy source of monounsaturated fat, vitamin E, and folate. They also contain minerals to include iron, copper, and potassium. Enjoy avocados, in moderation, as a healthy part of your diet. They are low in carbs and a good source of fiber which can support heart-healthy and weight loss.
Hard avocados should ripen within 4-5 days. You can speed up the process by storing them in a brown bag. You can also try adding an apple or banana to the bag. Be sure to check the avocados daily. You want to use them 2-3 days after they ripen.
More serving suggestions
creamy guasacaca recipe: no added oil
This creamy guasacaca recipe, with no added oil, is a quick blender sauce starring avocados, peppers, and a bright herb and tangy lime vinegar base.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: dips & spreads
- Cuisine: Venezuelan
- Diet: Vegan
- 2 ripe avocados
- ½ a medium onion, quartered
- 1 small green or yellow bell pepper, quartered with seeds removed
- 1-2 medium jalapeno chilis, cut in half (remove the seeds to reduce the heat)
- 1 cup cilantro, leaves, and tender stems
- ½ cup flat-leaf parsley, leaves, and tender stems
- 2 Tbsp. rice vinegar
- 3 Tbsp. lime juice
- ½ tsp. salt
- ½ tsp. ground black pepper
- Cut the avocados in half lengthwise, remove the pits, and scoop out the avocado flesh into a blender or food processor.
- Add the onion, green pepper, jalapeno, cilantro, parsley, rice vinegar, and lime juice. Blend until smooth.
- Taste, then add salt and pepper if desired.
- Let the sauce rest for 5-10 minutes so that the flavors have time to build.
- Look for ripe avocados that a soft but not mushy when you place them in your palm and squeeze lightly.
- If you want the sauce on the chunky side, small dice the onion, pepper, and jalapeno, and chop the cilantro and parsley.
- Guasacaca is at its freshest immediately after making it; however, it keeps in the refrigerator for 2 days. Be sure to keep it in a tightly sealed container and give it a stir before serving. You may want to add a little lime juice to freshen it up.
Keywords: guasacaca recipe: no added oil