Guasacaca (Avocado Salsa)

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Guasacaca (Avocado Salsa)

About This Recipe

Yield:makes about 2 cups
Active time:10 minutes
Total time:10 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Guasacaca
Rated:

Ingredients

  • 2 ripe Haas avocados, seeded and roughly diced
  • 1 small onion, quartered
  • 1 small green bell pepper, stemmed, seeded, and roughly chopped
  • 1 medium jalapeño, stemmed, seeded, and roughly chopped(optional)
  • 2 medium cloves garlic
  • 1/2 cup packed roughly chopped fresh cilantro leaves
  • 1/4 cup packed roughly chopped fresh parsley leaves
  • 1/4 cup white vinegar
  • 1 tablespoon lime juice from 1 lime
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.

  2. 2

    With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.

  3. 3

    Season sauce with salt and pepper to taste. Transfer to bowl and serve immediately.

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