This is going to be the best Guasacasa (Avocado Salsa Verde) you will ever make! The spiciness and pungent flavor of this Guasacaca enhances the flavor of every dish.
Guasacaca is a Venezuelan Avocado Salsa Verde that is often paired with Empanadas. The difference between Venezuelan salsa verde and Mexican salsa verde is that this one is an avocado salsa verde without tomatillos. The main idea is to create a soft puree of avocado and adding a chuck full of flavors using fresh herbs.
When I say this sauce should be a staple in your home, I’m not kidding. It’s a good recipe to make when you have overripe avocado. The avocado may not be the prettiest to eat and the texture a bit funky. But, when you puree it, you won’t feel a difference.
What’s the Difference Between Avocado Salsa and Guacamole?
While Avocado Salsa and Guacamole are made with avocado they’re not the same. Guacamole is a chunky spread and Guasacaca (Avocado Salsa Verde) is a smooth sauce with a more liquid consistency.
Furthermore, Guasacaca gets its bold and spicy flavor thanks to the variety of fresh herbs and the habanero. You season Guacamole with salt and pepper only and use jalapeño instead of habanero for spiciness.
How to Make Guasacaca
Guasacaca is very easy to make. You can use whatever type of avocado you like. For this recipe, I used Choquette’s (also known as Florida avocado) because it’s the most local to my area. However, if you’re in other areas of The States or Europe then you’d probably use Haas avocado.
Choquette’s are a bigger type of avocado with smooth skin. You can substitute 1 Choquette for 2 Haas avocados. Choquette’s have less fat and thus a milder flavor, but it’s not that significant.
When making Guasaca start by blending the herbs, garlic, and habanero first. Only after you’ve mixed everything can you add the avocado. Otherwise the avocado will sink to the bottom and won’t blend. This can cause your blender to break and we don’t want that.
What is Avocado Salsa Verde Good On?
Guasacaca (Avocado Salsa Verde) is good on pretty much anything. Okay, that’s just my opinion because I’m obsessed with it. But, Guasacaca can be paired with many things. Traditionally, it’s served with Chicken or Beef Empanadas. It’s also a great sauce for stewed dishes.
I also find that Guasacaca pairs well with steaks or barbecue meats, just like a Chimichurri. It has a similar pungent taste.
Guasacaca Recipe (Avocado Salsa Verde)
- Blender or Food Processor
- 1 small onion cut into chunks
- 1 small green bell pepper stemmed, seeded, and roughly chopped
- 3 cloves garlic
- ½ cup packed fresh cilantro leaves roughly chopped
- ¼ cup packed fresh parsley leaves roughly chopped
- ¼ cup white vinegar
- 1 tbsp. lime juice about 1 lime
- ⅓ cup olive oil
- 1 ripe Choquette avocado seeded and roughly diced (see note 1)
- ½ small habanero to taste; stemmed, seeded, and roughly chopped (see note 2)
- Salt and freshly ground black pepper to taste
- Add all the ingredients, except the avocado, habanero, and salt and pepper into the blender or food processor. Pulse to mix everything together. Add the avocado and mix until smooth.
- Add a little bit of habanero at the time, mix, and taste. Add more and if needed (see note 2). Season with salt and pepper and mix again. Transfer to a glass jar and store in the fridge.
- Choquette’s are bigger types of avocado from the Dominican Republic. You can substitute 1 Choquette for 2 Haas avocados.
- Habanero is a very spicy pepper. I recommend adding a tiny bit in first, tasting it, and then adding more bit by bit until you get the desired taste.