Guasacaca

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!