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Move Over Guacamole – Guasacaca is Here!

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We recently discovered this amazing Venezuelan sauce called Guasacaca - Guacamole’s long lost, cool cousin. Guasacaca is creamy, sharp and tangy and incredibly versatile. It is the ideal accompaniment to char-grilled meat and can also be served as a dip with raw veggies and tortilla chips.

This sauce is the ideal accompaniment to char-grilled meat, but it’s also incredibly versatile and can be served as a dip with raw veggies and tortilla chips. In Venezuela, it is mandatory to serve Guasacaca with barbequed meat from the parilla.

It ticks all the boxes: quick and easy to make, staggeringly tasty, vibrant looking and incredibly healthy. The classic recipe is a combination of avocado, fresh parsley and coriander, green bell pepper, onion, garlic, salt, oil and vinegar. You just throw the ingredients in the blender and whoozh until you get the consistency you want: thicker for dips, runnier for drizzling.

We decided Guasacaca and Jamaican Jerk chicken would make perfect friends, so we made the introduction at a recent weekend barbeque. They got on like a house on fire.

To make your own, you can follow the classic recipe, which only uses vinegar for sharpness, or, as we suggest, add a touch more zest with the juice of half a lime. We also deviated slightly from the norm and used long sweet green chillies instead of green peppers, which we roasted to remove the skin and to add a subtle smokiness.

Finally, for a bit of extra kick, we used Spice Peddler’s habanero sea salt. You can use regular sea salt, but we think our extra-smoked, roasted garlic and aged balsamic sea salts would also take this fabulous sauce to another level. If you’re umming and ahhing about whether to invest in some gourmet salt, we’ve made the decision easy for you and are offering all of our gourmet sea salts at a  30% discount! Click here to take advantage of this time limited, amazingoffer.

Here’s the recipe …….


3 green onions white and green parts, washed and roughly chopped
2 long green sweet chilli peppers roughly chopped (either raw, or roasted on the BBQ and skin removed)
2 ripe avocados, peeled and seeded
2 cloves garlic
Half a bunch of fresh parsley leaves
Half a bunch fresh coriander leaves
60ml white wine vinegar

Juice of half a lime
1 teaspoon Spice Peddler habanero sea salt (optional)

1 teaspoon (or 2 if not using gourmet sea salt), or to taste
Pinch of ground black pepper
200ml extra virgin olive oil or less if you prefer a thicker sauce for dipping

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Taste and adjust seasoning. Let stand at room temperature for 1 hour for the flavours to develop (if you’re not patient enough or don’t have the time just serve immediately!). Serve sauce with meats, fish, or raw vegetables and chips for dipping.

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