Recipe: Venezuelan Guasacaca Sauce

Posted: July 19, 2012

1 medium onion, roughly chopped

2 green sweet peppers, seeded, deveined, and roughly chopped

2 ripe avocados, peeled and seeded

2 cloves garlic

½ bunch fresh parsley leaves

½ bunch fresh cilantro leaves

1/3 cup red wine vinegar

1 tablespoon salt or to taste

¼ teaspoon black pepper

1 cup vegetable oil

1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Refrigerate up to 1 week. Use on anything. It's handy in a squirt bottle.

Per two-tablespoon serving:  98 calories, trace protein, 2 grams carbohydrates, trace sugar, 10 grams fat, no cholesterol, 250 milligrams sodium, 1 gram dietary fiber.

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