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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A Venezuelan avocado-based sauce, this is lighter and more flavorful than its Mexican cousin guacamole. Adapted from a recipe by George Duran, as reprinted by Tracy Schneider at Al Dente. Ingredients:
1 medium onion, roughly chopped |
2 green bell peppers, seeded deveined and roughly chopped |
3 ripe avocados, peeled and seeded |
2 large garlic cloves |
1/2 bunch fresh flat leaf parsley |
1/2 bunch fresh cilantro |
1/3 cup red wine vinegar |
1 tablespoon kosher salt, to taste |
1/4 teaspoon black pepper |
1 cup olive oil |
2 red bell peppers (optional) |
2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional) |
Directions:
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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