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!