I have heard of the Dominican version, but that's a marinade for chicken, which does not involve avocado at all. They marinate the chicken in it, and while it's roasting over a spit, they catch the juices and baste it again. It's salty, but amazing
Venezuelan here, a few ideas for your dip: boiled potatoes, roasted potatoes, boiled or roasted cassava, any kind of roasted meat (pork, fish, chicken, beef), as a spread in a sandwich, as a salad dressing for pico de gallo styled salads or any other salad, roast some old bread and dip them into guasacaca, obviously arepas, cachapas and corn flour bollitos (humita, tamales), the thing is delicious and can be used virtually with anything
@@MottiShneor For those of us whose joints swell up arthritically when potatoes are eaten, cassava (known as yuca -- not yucca! -- insome places) is a GODSEND! It's so easy to prepare from the frozen state, already peeled and ready to be thrown into boiling water. It seems you can do anything with it that you can do with potatoes. The texture is a bit softer, the taste mild like a potato. I love them! My best-loved way to prepare them is to mix boiled cassava/yuca [as it's labelled in the freezer cases her] with chopped onion and garlic sautéed in olive oil, with lemon or lime juice. I used white balsamic vinegar once when I was out of citrus, also good. Gonna throw some frozen chunks in boiling water now. It's best from fresh, but peeling the fresh ones is arduous.
Grilled shrimp and salmon pair beautifully with this. The lime and vinegar provide acidity and the richness of the avocado and the olive oil go very well with seafood. 😊
The empanada stands usually had squeeze bottles of guasacaca and also garlic sauce (salsa de ajo). I can still remember buying two or three small empanadas de pollo for like 120Bs each (like $0.30) and then standing there and putting that amazing sauce into them.
I smoked a brisket yesterday and seen this videos this morning, I'm going to store to buy some ingredients missing to make this, I bet it's going to be killer on smoked brisket tacos😁👍thank you sir
Thank you for sharing, I’m Venezuelan, I think you did a fantastic job 😊 I remember one time I made it quite chunky for some family gathering, and one of my aunts kept warning the rest of the family it was not salad, it was actually spicy guasacaca 😅 maybe she thought it was some sort tabule with a twist or who knows 😅
I made your creamy jalapeño sauce and it was a huge hit! We served it with smoked pulled pork. So delicious, I will try this one next time I use the smoker maybe on brisket? Thanks for the excellent videos and even better recipes
First time EVER hearing about this! I'm going to try this and vary the ingredients as it suits my taste. Lots of bold flavors. I'd like to try it with lamb burgers or roast chicken. Have you or has anyone tried dillweed or mint in the mix or would that be too sacrilegious? 😮😊
@@ChiliPepperMadness ¡Claro! Tomatillo salsa is amazing too. My fav. Hot sauce in a bottle is Yucateco green habanero. Best red salsa I ever tasted was from a Chilena in Toronto.
I am Venezuelan, thanks for this recipe, I don't have many experience doing Guasacaca and I watched your video to learn more about making guasacaca. I suggest using it for rice, rice tastes better with guasacaca. Thanks Mr Gringo, I like your video😇
This came across my feed today and I am so jazzed 👐 (jazz hands)! I am looking forward to this recipe. Im not familiar w Venazualen (SP) foods. Also will sub! Thank you!
Avocado toast is not American my friend! I’ve been eating avocado on bread my entire life first in Spain and then in Colombia… I am for reference 61 years old! Thank you for this recipe I can testify it is absolutely delicious!
Very nice! I have often wondered why we don't see other avocado-based salsas from other Latin American and Caribbean cuisines. I had a student from Cuba years ago who said he'd never heard of "guacamole" until he came to the US in the 1980s. The Cuban avocado salsa is evidently quite different and they naturally wouldn't use the Nahuatl name.
Avocado is a native fruit from the Americas, it is part of the natives main foods, while in Cuba, most of the native population which were the primary consumers were wiped out during the Spanish invasion, and just leaving just a speck of them, they later mixed mostly with Africans as well as mixing their food customs.
Dang, I’m kind of upset I watched this, because now I’m going to be binge eating this for the rest of the year/sharing this to everyone I know. 😂🙏 Thank you for the recipe! 💚😍
Looks very interesting! How do you keep the avocado part of the Guasacaca from turning brown? Do the other ingredient do this, or do I need to put some tomato puree on top to prevent browning? Thanks for your reply!
The lime juice helps it from turning brown, though like guacamole, it will eventually. If so, you can swirl in more lime juice to freshen it up. Enjoy!
@@ChiliPepperMadness I believe I also saw you roasting peppers and tomatoes in a skillet with which to make salsa(?). Well, I did it, with 4-5 different peppers, tomatillo, tomato, garlic with cilantro and lime, of course. Best I've ever had, if I do say so.
There isn't much acidity here, so you might need to look into pressure canning, which I haven't tried. Commercial products that can it likely use a lot of preservatives.
Just a note, venezuelan food is not about hot flavours like mexican food, is quite different, is milder and uses different ingredients from the ones normally used in México, more of a combination in balance without any overwhelming other ones. Enjoy anyway as you please 😄👍, I love hot sauces myself, ¡great video!🤠👍
I love garlic too. Have you ever tried Toum Sauce? I love it. That stuff last for ages in your frige and goes great with any meat or potatoes. 😊 Since you love garlic, I think you will love this sauce.
I’ve never heard of this. Sound great. I’m in Mexican food central, Tucson. Literally the last part of Mexico to become the States and 60 miles from the border. We have lots of different creamy avocado salsas at different taco joints. They guard the recipes like crazy, and I can’t blame them. I’m gonna try this with Skirt Steak cooked directly on Mesquite coals. I can’t wait!
Lime or lemon juice is widely used as in the video 3:00 🤠👍it helps keeping the avocado green, even a common trick is to leave the avocado seed in the sauce until serving 🥑 it helps for mexican guacamole too, any smashed avocado will keep green for longer by placing the seed in it 🤠👍
Thanks for featuring one of our hidden gems of the venezuelan cuisine. As you mentioned, this sauce is very versatile and you used the most common ingredients. Traditionally the most common venezuelan guasacaca has vegetable oil instead of olive oil, does not includes jalapeños or serrano instead has green bell pepper, has black pepper and instead of Lemmon we use white vinegar. Depending where you go it may/may not include avocado. As you said for venezuelans it's a must when having steaks, roasted chicken or empanadas. we also have it with boiled Yuka root or bollitos (sort type of cornmeal plain tamales). Again thank so much for featuring and the best for praising it, it's a good contender to guacamole 😂
I like going half and half on fresh and pickled veg (I like half vinegar and half citrus pickles), and exclude any extra vinegar, though fresh citrus is generally needed; which I also like experimenting with in various cuisines, other fruits are entirely underused in cooking. I also typically throw in tomatillo to the salsa itself, and instead of blending up onions into it I'll typically fold in a simple pico afterwards. I'm also one of those people that can't stand the taste of cilantro due to genetics, so I'll typically exclude it from everything, parsley is usually the first substitute, but my second choice is usually basil (though I prefer holy basils), or depending on the dish itself I'll use cumin or caraway instead of fresh herbs. As for peppers, I'll use whatever's on hand, but I generally prefer a mix of aji dulce, poblano, and chilhuacles, usually blistered and peeled, sometimes partially roasted if I have the time, though I do want to find more varietals of the different capsacium species; I don't know what it is about jalapenos specifically, but I just don't like the flavor of them. I also like the consistency to be closer to guacamole, thicker and less liquid content, which is why I typically fold in a pico rather than blend everything together; it's essentially a mix of a pico, a tomatillo salsa, and guacamole, most of the fresh and dry ingredients go into the pico, most of the wet and herby ingredients go into the salsa, and the guacamole gets seasoned before it's folded together.
It's about the same as guac, maybe a couple days, then it starts to darken. You can always swirl in a bit of lime juice to brighten it back up. I'm sure people have many tricks for keeping their guac for longer.
Yeah. Guacamole is mashed in a mortar and pestle, then the other ingredients are added. Guasacaca can also be done in a mortar and pestle, but you have to add the lime juice and other ingredients before the avocado. It won't come out as smooth, but it's close.
Cool, thanks! will do it tomorrow. BTW, what type of Avocado is best for this? Not only the name of the species you use (because the species available here, in Israel are probably different, and also local) but also what are the characteristics? I remember tasting Brazilian avocados and they were very "watery" and much sweeter than ours - So what to look for?
@@ChiliPepperMadness Thanks, I THINK I saw Israeli Avocados of the "Haas" brand, and I'll go looking for them. But excuse me for trying to get even more particular, in case I can't find these. "Creamy" as in dense, relatively high-fat and smooth when mashed with a fork? "Creamy" is an term used mainly by people, in English-speaking countries... It doesn't ring much in mediterranean cuisine. We do use cream rarely and it has much fewer variations than in the U.S. or Europe. The cream we use is more or less like "fatty milk 38% fat" for whipped cream, or jelly-ish Yogurt like for 18% sour-cream - none of which seem to correspond to what you show. Maybe you mean "like cream cheese"?
5:30 if you want to be more traditional better with venezuelan style food of course 🤠👍 but as with any food, you can have it with whatever you please as mentioned 🤠👍
It should keep for 2-3 days, or a bit longer. It will keep longer than your typical guacamole because of the vinegar content. Swirl in some citrus to brighten it up if it starts to brown.
They are very similar, and you can even make this WITHOUT avocado. The main difference in this version is some of the spices used, herbs, and the amount of oil from a typical guacamole.
@@ChiliPepperMadness I’d like your opinion. Some make Aji Verde without out cheese. Also, the Guasacaca, some say it’s not made with avocados. Looking for clarification. Thanks.
This will last a couple days in the refrigerator, maybe a touch longer. Like guacamole, it will start to brown. You can freshen it up with some citrus.
Have you heard of this dish? Do you think you'd like to try it?
def! avacados 4 life!
I have heard of the Dominican version, but that's a marinade for chicken, which does not involve avocado at all. They marinate the chicken in it, and while it's roasting over a spit, they catch the juices and baste it again. It's salty, but amazing
It looks delicious. It's great to see a recipe for what David Draiman has been singing about all these years. Oooh- Gua-sa-ca-ca!
Guasacaca, for arepas. The ones I have known are from Venezuela. My grandmother used to make the green one, but she also made a red hot one. Yummy!
Lol
Venezuelan here, a few ideas for your dip: boiled potatoes, roasted potatoes, boiled or roasted cassava, any kind of roasted meat (pork, fish, chicken, beef), as a spread in a sandwich, as a salad dressing for pico de gallo styled salads or any other salad, roast some old bread and dip them into guasacaca, obviously arepas, cachapas and corn flour bollitos (humita, tamales), the thing is delicious and can be used virtually with anything
Hey, how does "boiled or roasted cassava" look? any links?
@@MottiShneor For those of us whose joints swell up arthritically when potatoes are eaten, cassava (known as yuca -- not yucca! -- insome places) is a GODSEND! It's so easy to prepare from the frozen state, already peeled and ready to be thrown into boiling water. It seems you can do anything with it that you can do with potatoes. The texture is a bit softer, the taste mild like a potato. I love them! My best-loved way to prepare them is to mix boiled cassava/yuca [as it's labelled in the freezer cases her] with chopped onion and garlic sautéed in olive oil, with lemon or lime juice. I used white balsamic vinegar once when I was out of citrus, also good.
Gonna throw some frozen chunks in boiling water now. It's best from fresh, but peeling the fresh ones is arduous.
@@MottiShneorlook up "yucca". Pretty similar to a potato, but with some fibrous threads in the center
@@MottiShneorits Yuca, it is a root, potato like but more dense, it is very good.
this guy is amazing,never thought anyone could make caca appetizing
I don't get it.
What's the caca part?
@@notsure1405 I'm sure you don't.
@@jerrycallender9927 can you please explain?
I sense sarcasm, but I'm being serious.
@@notsure1405caca is slang in some areas for faeces. He thinks he is funny…
LOL. The name does lend itself.
Reminds me of a mix between guacamole, pesto, and chimichuri. Looks absolutely amazing
I was just thinking how good it would be as a swap for pesto!
After I saw that flank steak it hit me. It's almost like chimichurri and guacamole mixed together. Can't wait to try it.
Enjoy!
Grilled shrimp and salmon pair beautifully with this. The lime and vinegar provide acidity and the richness of the avocado and the olive oil go very well with seafood. 😊
I always appreciate when i see wood or bamboo cutting boards!
They are the best!
The empanada stands usually had squeeze bottles of guasacaca and also garlic sauce (salsa de ajo). I can still remember buying two or three small empanadas de pollo for like 120Bs each (like $0.30) and then standing there and putting that amazing sauce into them.
God, I'm craving empanadas now
That sounds amazing
I smoked a brisket yesterday and seen this videos this morning, I'm going to store to buy some ingredients missing to make this, I bet it's going to be killer on smoked brisket tacos😁👍thank you sir
Awesome! Enjoy!
Absolutely love the stuff. I like to fine grate in some hard goats cheese for a killer dip or with a nice hot chilli.
I love it!
OMG I love Guasacaca!!! Thank you for the recipe!!!
Me too!!
Microplane the lime skin into the mix, punch it it up a tad bit more. Remember NO pith! ( white part)
We usually eat it with rotisserie chicken! it's truly delicious. Also with fried empanadas
Thank you for sharing, I’m Venezuelan, I think you did a fantastic job 😊 I remember one time I made it quite chunky for some family gathering, and one of my aunts kept warning the rest of the family it was not salad, it was actually spicy guasacaca 😅 maybe she thought it was some sort tabule with a twist or who knows 😅
I can’t wait to make this, but I can’t make up my mind how to make it, creamy or chunky. it all sounds so good thank you thank you! 🥑🥑
Hope you enjoy!
Ok you sold me, I'm making it with Serrano peppers 🌶 and using it for dip and on steak! Thank you for the recipe!
Nice! It's awesome with serranos. Enjoy!
Every which way you suggested. Yum on burgers, sandwiches, and as dip.
I made your creamy jalapeño sauce and it was a huge hit! We served it with smoked pulled pork. So delicious, I will try this one next time I use the smoker maybe on brisket? Thanks for the excellent videos and even better recipes
Glad you enjoyed it, Victoria!
First time EVER hearing about this! I'm going to try this and vary the ingredients as it suits my taste. Lots of bold flavors.
I'd like to try it with lamb burgers or roast chicken.
Have you or has anyone tried dillweed or mint in the mix or would that be too sacrilegious? 😮😊
Cuisine develops through experimentation. Why don't you try it and let us know ?!
My favourite sauce to deep arepas 🙌🏽
Ok, I'm a fan and subscribing! You stole my heart when you said garlic, serrano for more spice and black pepper. 😂 just a few of my favorite things
Thanks, Avion!
I second that motion!!! 🤠👍
Your reading my mind Salsa Thank you so much for your recipe I will try it this weekend for my daughter's Senior bbq💙🙏🏽
I hope everyone loves it!!
Thanks! I only just learned of this avocado salsa from a travel vlogger on YT to Venezuela.
It's so good!
@@ChiliPepperMadness ¡Claro! Tomatillo salsa is amazing too. My fav. Hot sauce in a bottle is Yucateco green habanero. Best red salsa I ever tasted was from a Chilena in Toronto.
Great idea. This is my dinner tonight with blue corn chips.
Perfect!
I cleaned my Blender this morning.... I want to make this, and your Smooth Jalapeno Sauce ..... Hope the blender will work...
Should work great! Enjoy!!
Love this guys love of the word “processor”
There are may more things to love me for! ;-) HAHA But thanks!
Very nice. It almost makes me think of Chimichurri with avocados.
I am Venezuelan, thanks for this recipe, I don't have many experience doing Guasacaca and I watched your video to learn more about making guasacaca. I suggest using it for rice, rice tastes better with guasacaca. Thanks Mr Gringo, I like your video😇
I've made this exact recipe many times. Absolutely delicious.
Love hearing it. Thank you and come back for more! ;-)
@@ChiliPepperMadness and been on your mailing list for recipes for years. Great information
Great! Thanks for sharing a staple of Venezuelan food!
That's a great pallet scheme of ingredients
Man, your stuff always looks amazing, I'm going to try some of your amazing recipes.
Excellent!
MUST try this right away!
Now that you told me I can still do this in my blinder, can bet I'll be doing this and also the jalapeno Cream Sauce too...
Awesome. Enjoy it!
This came across my feed today and I am so jazzed 👐 (jazz hands)! I am looking forward to this recipe. Im not familiar w Venazualen (SP) foods. Also will sub! Thank you!
I hope you find some recipes you enjoy!
This is going onto my omlets 4-Ever-More......Daaayum Mike!
I'm thinking this would be amazing on a carne asada street taco!
I make something very similar but it has cilantro, basil and mint. It’s deliciously fresh
Looks awesome
Thanks!!
thanks so much!...I can't wait to try making it! 🤗
Avocado toast is not American my friend! I’ve been eating avocado on bread my entire life first in Spain and then in Colombia… I am for reference 61 years old!
Thank you for this recipe I can testify it is absolutely delicious!
Yes! So good!!
Looks good and easy. I'm gonna make it this week sometime. Most likely with some steak or fried chicken.
Hope you enjoy it!!
Very nice! I have often wondered why we don't see other avocado-based salsas from other Latin American and Caribbean cuisines.
I had a student from Cuba years ago who said he'd never heard of "guacamole" until he came to the US in the 1980s. The Cuban avocado salsa is evidently quite different and they naturally wouldn't use the Nahuatl name.
Avocado is a native fruit from the Americas, it is part of the natives main foods, while in Cuba, most of the native population which were the primary consumers were wiped out during the Spanish invasion, and just leaving just a speck of them, they later mixed mostly with Africans as well as mixing their food customs.
Dang, I’m kind of upset I watched this, because now I’m going to be binge eating this for the rest of the year/sharing this to everyone I know. 😂🙏 Thank you for the recipe! 💚😍
Haha, I hear you! Thanks!
Goes very well with my raspberry habanero grilled shrimp 👍
Awesome - enjoy!
Looks very interesting!
How do you keep the avocado part of the Guasacaca from turning brown? Do the other ingredient do this, or do I need to put some tomato puree on top to prevent browning?
Thanks for your reply!
The lime juice helps it from turning brown, though like guacamole, it will eventually. If so, you can swirl in more lime juice to freshen it up. Enjoy!
Greetings from Tucson, Arizona.
I've been a fan of your channel for some
while and didn't realize I hadn't subscribed.
Until today.
Thanks, Jerry! Thanks for following! I appreciate it!
@@ChiliPepperMadness I believe I also saw you roasting peppers and tomatoes in a skillet with which to make salsa(?).
Well, I did it, with 4-5 different peppers, tomatillo, tomato, garlic with cilantro and lime, of course. Best I've ever had, if I do say so.
That's so great to hear. Seriously glad to be helpful.
Amazing. Thank you so much. If I may ask, Will it last longer if I do canning process after?
There isn't much acidity here, so you might need to look into pressure canning, which I haven't tried. Commercial products that can it likely use a lot of preservatives.
@@ChiliPepperMadness thank you Mike.
looks good for me
This looks good I have made similar recipe. Why not use avocado oil as apposed to olive oil.
You can definitely use avocado oil or other oils to your preference.
I love Venezuelan food thought i haven't had it often.
Oh my goodness!! I got a few Serrano peppers that will be perfect for this
Awesome, Ray! You rock!
Just a note, venezuelan food is not about hot flavours like mexican food, is quite different, is milder and uses different ingredients from the ones normally used in México, more of a combination in balance without any overwhelming other ones. Enjoy anyway as you please 😄👍, I love hot sauces myself, ¡great video!🤠👍
Yep, though Mexican cuisine isn't entirely about heat, either. Both wonderful in their own way.
@@ChiliPepperMadness I hope you make it to Venezuela one day and explore the food around. 🤠👍
Would DEFINITELY LOVE to visit Venezuela, certainly for the food! =)
Tequeños (Venezuelan cheese sticks ) with Guasacaca 🤤
Yum. Need!!!
I love garlic too. Have you ever tried Toum Sauce? I love it. That stuff last for ages in your frige and goes great with any meat or potatoes. 😊
Since you love garlic, I think you will love this sauce.
Thanks a lot for the suggestion!
making some tonight as well as your famous Jalapeno sauce. how long can it keep in container in fridge?
Nice. This should last 5 days or so in a container, refrigerated. You can always fresh it up with a bit of lemon or lime juice if it starts to brown.
I’ve never heard of this. Sound great.
I’m in Mexican food central, Tucson. Literally the last part of Mexico to become the States and 60 miles from the border.
We have lots of different creamy avocado salsas at different taco joints. They guard the recipes like crazy, and I can’t blame them.
I’m gonna try this with Skirt Steak cooked directly on Mesquite coals. I can’t wait!
Sounds awesome. Enjoy!
I've been making this for years. But I also add a skinned seeded tomato, a pinch of sugar, and white pepper.
Nice! I like it!
Since I learnt to make this its my go to sauce/dip. Soooo much better than guac
Thanks, Jason. So good!
great stuff
This looks delicious!! 👍👍😁
Can't wait to try it
Can't wait for you to enjoy it! :-)
Can't wait to try, how do you think replacing the olive oil with Avocado oil?
Any neutral oil should work, so go for it and let us know!
Liked & sub'd. Will be making this tomorrow 👍
Thanks so much. Enjoy!
Can I use apple cider vinegar in place of white vinegar? A must try recipe to go with steaks this coming weekend.
Absolutely! Enjoy.
Lime or lemon juice is widely used as in the video 3:00 🤠👍it helps keeping the avocado green, even a common trick is to leave the avocado seed in the sauce until serving 🥑 it helps for mexican guacamole too, any smashed avocado will keep green for longer by placing the seed in it
🤠👍
Thanks for featuring one of our hidden gems of the venezuelan cuisine. As you mentioned, this sauce is very versatile and you used the most common ingredients. Traditionally the most common venezuelan guasacaca has vegetable oil instead of olive oil, does not includes jalapeños or serrano instead has green bell pepper, has black pepper and instead of Lemmon we use white vinegar. Depending where you go it may/may not include avocado. As you said for venezuelans it's a must when having steaks, roasted chicken or empanadas. we also have it with boiled Yuka root or bollitos (sort type of cornmeal plain tamales).
Again thank so much for featuring and the best for praising it, it's a good contender to guacamole 😂
Thank you for you input. I appreciate it.
Wouldnt a neutral oil like avocado or vegetable oil emulsify better? Honestly curious
TIA
It may not emulsify better, but will offer a different flavor. You can definitely use other oils to your preference.
Awesome 👍
Thanks!!
I see it on pasta..yummy 😊
There’s a local micro-chain (6 locations) of arepa places called Gausaca in Raleigh. I guess they dropped the second ca!
Ha. I wonder why. 🤣. Sounds like I need to check one of those out. I'm only two hours from Raleigh.
im in apex...never heard of this place but it's now on the list to try out. thanks
I like going half and half on fresh and pickled veg (I like half vinegar and half citrus pickles), and exclude any extra vinegar, though fresh citrus is generally needed; which I also like experimenting with in various cuisines, other fruits are entirely underused in cooking. I also typically throw in tomatillo to the salsa itself, and instead of blending up onions into it I'll typically fold in a simple pico afterwards. I'm also one of those people that can't stand the taste of cilantro due to genetics, so I'll typically exclude it from everything, parsley is usually the first substitute, but my second choice is usually basil (though I prefer holy basils), or depending on the dish itself I'll use cumin or caraway instead of fresh herbs. As for peppers, I'll use whatever's on hand, but I generally prefer a mix of aji dulce, poblano, and chilhuacles, usually blistered and peeled, sometimes partially roasted if I have the time, though I do want to find more varietals of the different capsacium species; I don't know what it is about jalapenos specifically, but I just don't like the flavor of them. I also like the consistency to be closer to guacamole, thicker and less liquid content, which is why I typically fold in a pico rather than blend everything together; it's essentially a mix of a pico, a tomatillo salsa, and guacamole, most of the fresh and dry ingredients go into the pico, most of the wet and herby ingredients go into the salsa, and the guacamole gets seasoned before it's folded together.
Enjoy!!
Hi, there is a version with green paprika, for those who do not like the spicy version
My wife works for a Doctor that's from Venezuela. I'm going to make this for her to give to him for Thanksgiving.
What a great idea! Let me know how it goes =)
You should try dominican wasacaca (same pronunciation) it tastes sooo good with rotisserie chicken
Yes, I have a recipe for that as well, without avocados. Very good! I should shoot that one, too.
amazing
Thank you! Cheers!
How long does it keep before the avocados start turning brown ?
It's about the same as guac, maybe a couple days, then it starts to darken. You can always swirl in a bit of lime juice to brighten it back up. I'm sure people have many tricks for keeping their guac for longer.
Yeah. Guacamole is mashed in a mortar and pestle, then the other ingredients are added. Guasacaca can also be done in a mortar and pestle, but you have to add the lime juice and other ingredients before the avocado. It won't come out as smooth, but it's close.
Cool, thanks! will do it tomorrow.
BTW, what type of Avocado is best for this? Not only the name of the species you use (because the species available here, in Israel are probably different, and also local) but also what are the characteristics? I remember tasting Brazilian avocados and they were very "watery" and much sweeter than ours - So what to look for?
See you can obtain avocados from Mexico. Haas is an ideal brand, as are Brogdon and Fuerte varieties. Look for avocados with a creamy texture.
@@ChiliPepperMadness
Thanks, I THINK I saw Israeli Avocados of the "Haas" brand, and I'll go looking for them.
But excuse me for trying to get even more particular, in case I can't find these. "Creamy" as in dense, relatively high-fat and smooth when mashed with a fork?
"Creamy" is an term used mainly by people, in English-speaking countries... It doesn't ring much in mediterranean cuisine. We do use cream rarely and it has much fewer variations than in the U.S. or Europe. The cream we use is more or less like "fatty milk 38% fat" for whipped cream, or jelly-ish Yogurt like for 18% sour-cream - none of which seem to correspond to what you show.
Maybe you mean "like cream cheese"?
I might need a food Processor for my up coming birthday.... Even if I need to buy it myself...
I use mine constantly. A great kitchen tool for sure.
Ha! I was thinking the same. Don't think I can wait until June though 😉
You can do it in a blender also - like a nutribullet
NOTHING BEATS GUACAMOLE!
No insult at all, your like the mike homes of cooking.
Haha, I've heard this before! He's a darned good looking guy! =)
Thank you I will try the recipe. It's bugging me you're supposed to scrape the sides of the processes so no vegetables get left behind.
I always scrape the sides. It's annoying how the video gets edited. Enjoy! I hope you love it!
Do you thin it out with water? More oil? Vegetable stock?
You can if you'd like.
Why pre-chop the ingredients before putting them into the food processor? Isn’t that the whole point of the chopping blade in the food processor?
You can just toss them in if the processor is large enough.
I'm Mexican and this is how my mom makes guacamole! She says tomato in guacamole is wrong lmao
Does it make her go Caca? Haha I’m Mexican too. We call poop caca. Don’t we?
Hey Mike, I envy your Jalapenos. Mine are much smaller - even though I am supposed to have green fingers🤥 Great recipe🌶
Thanks so much!
@@ChiliPepperMadness ❤🌶
what do you thin it out with?
Just a bit of liquid can thin it out - water stock, even a bit more oil.
I am going to try this sauce with lamb burgers
Let me know how it goes!
How long does it last? Does it go dark after a while because of the avocados?
Marcia, this will last 2-3 days or a bit longer. It will brown, though you can freshen it up with some fresh lemon or lime juice.
Why, for the love of avocados, would you not use avocado oil instead of olive oil?
Why, I mean, go for it! LOL.
Why do I watch these videos while prolong fasting??? Gluten for punishment... Look forward to trying it
Haha... Hold on there! =)
5:30 if you want to be more traditional better with venezuelan style food of course 🤠👍 but as with any food, you can have it with whatever you please as mentioned
🤠👍
Any way you wish.
What if I do not have a "food processor"?
You can use a blender, or vigorously whisk in the oil.
How long does it last in the fridge?
It should keep for 2-3 days, or a bit longer. It will keep longer than your typical guacamole because of the vinegar content. Swirl in some citrus to brighten it up if it starts to brown.
@@ChiliPepperMadness Sounds good and Looks delicious, can't wait to try making it!
How is this different from standard Guacamole?
They are very similar, and you can even make this WITHOUT avocado. The main difference in this version is some of the spices used, herbs, and the amount of oil from a typical guacamole.
1st time I want to make caca in the food processor and not the toi!€t. Thank you!
Try Peruvian sauce, Aji Verde
Yes, I LOVE it. I have a recipe on the site for that: www.chilipeppermadness.com/recipes/aji-verde/
@@ChiliPepperMadness I’d like your opinion. Some make Aji Verde without out cheese. Also, the Guasacaca, some say it’s not made with avocados. Looking for clarification. Thanks.
How long will this last refrigerated?
This will last a couple days in the refrigerator, maybe a touch longer. Like guacamole, it will start to brown. You can freshen it up with some citrus.
I think I put too much onion but overall amazing 🤗
Thanks for sharing!
So it's kind of like chimichuri with avocado in it 🤔