From today and every wednesday I will be posting tutorials or recipes, well recipes are tutorials in the end. Today is Venezuelan Guasacaca. Last night we decided to have Chicken and Turkey filets on the grill. It was a nice weather, though we used the electric grill… but in the kitchen. It is still SO cold outside! We had these filets, and as Matt brought some Baguettes on his way home back from work, so I thought to add some veggies to the dish. And what can be better, with grilled meat or chicken, than our delicious Venezuelan Guasacaca!
Guasacaca is our version of the world famous mexican Guacamole. But it has many variations according to where it is made in Venezuela. In any case its main ingredient is Avocado. Some people (and as the wikipedia article says) makes it more like a sauce, almost liquid or as a cream. But I like it more as a “Picadillo“, that means all the ingredients very tiny sliced in mini squares.
Well no more explanations, here is the recipe ! And perfect with this time of the year where the Grill is the queen!
Guasacaca Venezolana
Ingredients:
- 1/2 Avocado (big) -not too mature (soft) not too hard (sometimes I can find real avocado stones at the supermarket!)-
- 1/4 Onion
- 1 Tomato (big)
- 1/4 Green Paprika
- 1/4 Red Paprika
- 1 handful Parsley
- 1 tbsp Olive Oil
- 1/2 tbsp White Vinegar
- 1/2 tbsp grounded red Chili
- Salt, Pepper and Garlic to your like.
Preparation:
Cut all the vegetables very small, as small as you can, but DON’T use the mixer, or the kitchen helper, unless it really cuts the vegetables without spoiling them and make them juice. The idea is to have all the vegetables present but well mixed.
To remove the skin of the Avocado, use a very sharp knife and cut the half of the avocado on its longer side. Remember the Avocado has a big seed in the middle, use it as a guide to go all around it. Once the Avocado is in 2 halves, use a table spoon to carefully separate the skin from the “meat” of the fruit (yep, it is a fruit). Begin with the “belly” or bigger side, and go all around, as shown in the photo.
For the Avocado I want to stress that it needs special handling if it is soft, because it can convert into a paste in your hands. If your Avocado is soft I recommend you to cut the half of what you will use, put that half in a bowl and make a paste with a fork. It is easy and fast, add some salt and mix. The other half , with a very sharp knife, slice and cut it as small as you can.
Add Avocado to the tomato, paprikas, onion and parsley and mix carefuly. Season the mix with salt, pepper, garlic and chili. Add the olive oil and the vinegar and mix again softly.
Serve cold, to accompany all kind of grilled meats, chicken, turkey, fish. Also goes very well and tasty with baked potato, or mixed with white rice.
Enjoy !
[...] hot, and accompany with some “Guasacaca“, Arepa or bread, and/or fresh salad. An a good red wine, is always [...]
Acompañada Con una deliciosa parrilla de carne , morcillas , chorizos de ajo, hallaquitas de chicharrón en la Colonia tovar… porque ALEMANIA es muy lejos ahora para nosotros .. recibean un cordial saludo que sigan los éxitos mucha felicidades para ustedes …
Hey Van!
Got back from my vacay, so decided it is time to try this recipe out. I think I should like it considering it has avocadoes and tomatoes, two of my favorite “vegies”, I do dislike paprika, but in the right context they can be yummy, so let’s see!!
Welcome Back !!! try it and let me know !! but be sure to get the right avocado! Days ago I got 2, felt soft, when I cut them, they were not mature yet
So I left them outside of the Fridge, with newspaper around them for some days until gets mature.. Hope it works (it should).
Ooh! Thanks for sharing your recipe! I really love guacamole, why I never made one is a mystery. But I’m gonna try it now!
hehe you’re welcome Missus! well though is not exactly Guacamole, is very alike.
Make it and tell me how do you like it! 
yummeeeeeeee!
I was not hungry at all but then I saw this recipe and yum…
must make it soon! thanks <3