Venezuelan Guasacaca

@AniphaeS

Published in 

Cocina desde Venezuela

 · 3 years ago

INGREDIENTS

• 3 ripe avocados, peeled and seeded
• 1 medium onion, roughly chopped
• 1/2 green pepper, seeded and roughly chopped
• 1 cloves garlic, peeled
• 1/2 cup fresh cilantro leave (tightly packed)
• 1/3 cup white vinegar
• 1 tablespoon salt or to taste
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 cup corn oil

Instructions:

This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning.

Storing:

You can prepare it in advance but be sure to keep it covered in the refrigerator up to 3 days.

QUICK TIPS:

• You can add more garlic and/or onion to give it more kick.
  
• Feel free to change the type of oil used. I don't like the addition of olive oil taste so I use corn oil. You can always use a light-tasting olive oil if you don't have corn oil!
• Avocados are ripe once they yield to a firm squeeze. If your avocados are ripe before you're ready to use it, store it in the fridge.
• To cut the avocados, carefully cut the avocado in half lengthwise around the seed. Twist to open and the remove the seed and scoop out the avocado with a spoon.

Source: https://mommyshomecooking.com/venezuelan-guasacaca/