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.
- 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
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.
With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.
Season sauce with salt and pepper to taste. Transfer to bowl and serve immediately.
Serve with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.