My Venezuelan friend Karin Flynn kindly shared with me her family's delicious version of guasacaca. Guasacaca is Venezuela's version of guacamole, and it is typically served as a condiment for grilled meats. This guasacaca recipe has a chunky texture that's perfect for chips (see the recipe for creamy-style guasacaca here).
Chopped avocado, green pepper, garlic, and tomato are the star ingredients, and vinegar keeps the avocado green instead of the more typical lime juice. Spice it up a little with tobasco sauce for those who like it hot.
- Mash one of the avocados. Chop the other avocados and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil.
- Finely chop the red and green peppers, tomato, and the onion and add to the avocado.
- Mince the garlic and add to the mixture.
- Season the guasacaca with salt, pepper, and Tobasco sauce to taste.