Guasacaca Recipe

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  1. Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
  2. Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.
  3. To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8 julienne, then cut across into 1/8 dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.32 Kcal (1098 kJ)
Calories from fat 235.77 Kcal
% Daily Value*
Total Fat 26.2g 40%
Sodium 139.16mg 6%
Potassium 330.92mg 7%
Total Carbs 7.94g 3%
Sugars 2.67g 11%
Dietary Fiber 4.32g 17%
Protein 1.24g 2%
Vitamin C 46.9mg 78%
Vitamin A 1mg 33%
Iron 17.3mg 96%
Calcium 12.8mg 1%
Amount Per 100 g
Calories 180.54 Kcal (756 kJ)
Calories from fat 162.27 Kcal
% Daily Value*
Total Fat 18.03g 40%
Sodium 95.77mg 6%
Potassium 227.75mg 7%
Total Carbs 5.46g 3%
Sugars 1.83g 11%
Dietary Fiber 2.98g 17%
Protein 0.85g 2%
Vitamin C 32.3mg 78%
Vitamin A 0.7mg 33%
Iron 11.9mg 96%
Calcium 8.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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