Guasacaca | Sauced

Joshua Bousel

I'll wager guacamole will abound this weekend at Super Bowl gorge fests across the country. This is rightfully so, with its crowd-pleasing creamy texture, fresh flavor, and a heartiness to sustain a person through a long stint of sitting on the couch. There's more than one way to do guacamole, though, and Venezuelans tout their own version in guasacaca.

Guasacaca comes in many forms, spanning from slight variations on traditional chunky guacamole to a smooth, thin herbal sauce. The type I'm most familiar with is somewhere in between, being a cilantro and avocado sauce that's thick enough to scoop with a chip, yet thin enough to be squeezed out of bottle. No matter the form, guasacaca is usually tangier than guacamole thanks to a heavy hit of vinegar.

I got what I was looking for in guasacaca by pureeing avocados, onion, bell pepper, cilantro, parsley, vinegar, jalapeno, garlic, and lime juice in a food processor until smooth. Then I drizzled in olive oil through the feed tube while the motor was running until I hit the perfect consistency.

The result was an incredible sauce that had a rich creaminess with a smooth avocado flavor that was punched up by the tang of vinegar and lime. Cilantro and parsley gave it its herbal character, while green pepper added a cooling contrast to spicy jalapeno. The sauce was totally multi-purpose, too, working great as a condiment for arepas or grilled meats, as well as a dip for chips or, my prefered use, tequenos—Venezuelan fried cheese sticks. However you may use it in the end, you can be assured this guasacaca would be a welcomed addition to any game-day or party line-up.