Discover a new way to serve avocados with this quick and easy guasacaca recipe. Thank you Nakano Rice Vinegar for sponsoring this post!
Let me introduce you to guacamole’s creamier and lesser known cousin, la guasacaca. She is bright, smooth and a little smoky. She too pairs well with tortillas but can also hang with vegetables sticks. She can be used as a spread or a marinade. Her vibrant green color doesn’t turn brown as she is a mixture of avocados, olive oil, vinegar, peppers, cilantro and lime juice. While classic guacamole mostly tastes like mashed avocados, la guasacaca is just like a woman – more complex and with many layers to discover 😉 . If you want to impress your guests at your next barbecue or dinner party, offer them guasacaca. They will be begging you for the recipe!
Guasacaca is one of those dishes you wish you had known about earlier in your life. It’s so good you will find yourself wondering why it’s not more popular than it is. The good news is the recipe is so simple you only need a blender, 9 ingredients and 10 minutes to make. While Guasacaca is traditionally made with white vinegar, I’m changing things up a bit by using Nakano Organic Natural Rice Vinegar instead. As you know, I’m a huge rice vinegar lover, I use it so often I easily go through 1-2 bottles per month! The main reason is that I prefer the milder taste of rice vinegar compared to other types of vinegar (it’s not overwhelmingly acidic). I find it marries well with almost any combination of ingredients and plays the role of sidekick quite nicely. It’s a wonderful flavor enhancer that can be used in salad dressings, marinades, dipping sauces – even soups!
It’s always fun to present new dishes for friends to try. I love seeing the excitement on their faces whenever they come over for dinner – they know their tastebuds are about to go on an adventure!
One of the reasons why I like guasacaca so much is because the color doesn’t turn brown right away. It takes about 2-3 days for the color to change which means it has a longer shelf life. You can make it ahead of time and store it in the fridge until it’s time to serve. You can use Nakano Organic Natural Rice Vinegar or Original Seasoned Rice Vinegar for this recipe – the latter is a little sweeter but pairs just as nicely.
Here are a few ways to serve guasacaca so you can wow your guests at the next dinner party:
- With fried plantains or plantain chips
- On crackers topped with radish slices and queso fresco
- With a nice piece of grilled fish
- As a substitute for mayonnaise in sandwiches
It won’t take long before you come up with your own favorite flavor combinations – the more you use guasacaca and the more creative you will get with it!
Did you like this Guasacaca Recipe? Are there changes you made that you would like to share?Print
Guasacaca (Venezuelan style guacamole)
Guasacaca is a creamier version of guacamole that’s packed with bright and tangy flavors!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 1/2 cup 1x
- Category: Snacks
- Method: Blender
- Cuisine: Venezuelan
- 2 avocados (peeled, seeded and roughly chopped)
- 2 cloves garlic (peeled)
- 1 jalapeno pepper (chopped)
- 1 shallot (peeled and chopped)
- 1/2 cup green bell pepper (cored, seeded and chopped)
- 1/2 cup cilantro leaves
- 2 tablespoons Nakano Organic Natural Rice Vinegar
- juice from 1/2 lime
- 1/4 cup olive oil
- 3 tablespoons water
- 1/2 teaspoon kosher salt
- In a food processor or blender, place avocado, garlic, jalapeno, shallot, bell pepper, cilantro, rice vinegar, and lime juice.
- Pulse until the mixture is finely chopped then with the motor running, slowly add olive oil. Slowly add water the same way along with the salt until the mixture is smooth.
- Transfer to a bowl and serve with nacho chips or use it as a sauce or a spread.
- Serving Size: 1/4 cup
- Calories: 183
- Sugar: 2.9 g
- Sodium: 197.1 mg
- Fat: 17.1 g
- Saturated Fat: 2.9 g
- Carbohydrates: 8.6 g
- Fiber: 5.1 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Keywords: recipe, dip, appetizer, party, barbecue, Super Bowl