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 cupcilantro, leaves, and tender stems
½ cupflat-leafparsley, 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.