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Venezuelan Guasacaca (Without Avocado- Food Cart Version)

  • 6servings
  • 10minutes
  • 76calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 bunch cilantro , roots and lower stems removed

  2. 1/4 bunch fresh parsley leaves

  3. 1/2 purple onion , quartered

  4. 1/2 large green bell pepper , seeded and deveined

  5. 4 sweet peppers , halved (aji dulce)

  6. 4 garlic cloves , whole

  7. 6 tablespoons corn oil

  8. 3 tablespoons red wine vinegar

  9. 1 tablespoon salt (to taste)

  10. 1 teaspoon cracked pepper ,

  11. 1/4-1/2 cup water (to taste, reserved)

Instructions Jump to Ingredients ↑

  1. Put all ingredients in blender 2 Add some of the reserved water .

  2. Blend on coarse setting for 20 seconds.

  3. Stir, then repeat 2 more times, adding water if neccesary.

  4. You want a creamy and not watery consistency with very small chunks. It should be able to go through a “ketcup-like sqeezy bottle” (technical term).

  5. If you want avocado for a creamier version, just add one.

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