Noticing that many Caribbean dishes lately use a popular sauce called Guasacaca Sauce, I decided to add a recipe for it and include it in my “Essentials” category. It’s like guacamole on steroids and goes nicely with certain chicken and salmon dishes and can be used for a variety of appetizers as well.
Guasacaca Sauce
Ingredients
- 1 medium onion, roughly chopped
- 2 green peppers, seeded, deveined, and roughly chopped
- 2 ripe avocados, peeled and seeded
- 2 cloves garlic
- 1/2 bunch fresh parsley leaves
- 1/2 bunch fresh cilantro leaves
- 1/3 cup red wine vinegar
- 1 tablespoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup olive oil
Directions
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Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the workbowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.
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With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.
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Season sauce with salt and pepper to taste. Transfer to bowl and serve immediately.
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Serve with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
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