Friday, January 13, 2012


Terrible name. Incredible stuff! It is my new 'go to' sauce for all kinds of things now. Super simple to make, keeps a week or so in the fridge, if you can make it last that long!

Andrew's Venezuelan Guasacaca
1 medium California avocado or 2 Hass avocados (soft and brown spots removed, peeled)
1 Anaheim pepper (green) (seeded and chopped)
1 bunch green onion (green tops only... no white)
1 bunch parsley (both leaves and stems... bottoms of stems cut off)
1 bunch cilantro (both leaves and stems)
8 - 10 cloves garlic
1/4 tsp ground cumin
1 Tbsp dried oregano
1 Tbsp black pepper
1 Tbsp kosher salt
2 Tbsp worcestershire sauce
Juice of 2 limes
1.5-2 Cups corn oil or vegetable oil

Put all ingredients except for the oil into the blender. Start blender and  add the oil slowly.  If you need to add a little oil to get the blender going, then work with it and try to maintain an emulsion. 
Place the guasacaca in a container or squeeze bottle and leave refrigerated for a day to allow the flavors to harmonize a bit.
Use on anything, but especially chicken and pork.  Commonly used  tossed with pulled chicken meat inside of an gordita. Excellent on tamales, with chips, on eggs. Anything!

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