While traditional guasacaca isn’t heavy on avocado, modern recipes, like our Modern Venezuelan Guasacaca recipe add just enough to create a creamy base without losing the herbaceous kick. It’s still dairy-free, vegan, and perfect for those who love vibrant flavours with minimal effort.
If you’re looking for a bold, zesty dip or sauce to level up your meals, this Guasacaca recipe is the one to try. Hailing from the vibrant kitchens and smoky BBQs of Venezuela, guasacaca (sometimes spelled wasakaka) is more than just “avocado sauce”. It’s a flavor-packed blend of fresh herbs, garlic, onion, vinegar, and peppers, with just enough avocado to give it a creamy twist.
Unlike guacamole, which leans into rich, buttery textures and subtle seasoning, this Guasacaca recipe is all about brightness and punch. It’s herby, tangy, and incredibly versatile, perfect for dipping tequenos, spooning over grilled meats, drizzling on arepas, or using as a fresh salad dressing.
Guasacaca Recipe – a flavour that pops
The real charm of guasacaca lies in its balance of bold acidity and fresh green herbs, with just enough garlic to bring a punch. If you’re a fan of chimichurri or salsa verde, this Venezuelan classic will feel like a flavorful cousin with a tropical twist.
Ingredients:
- 1 ripe avocado
- 1/2 green bell pepper, chopped
- 1/4 small red onion, chopped
- 1 clove garlic
- 6 fresh cilantro leaves
- 6 fresh parsley leaves
- 1 tablespoon red wine vinegar
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons water (to adjust texture)
- Salt to taste
- Optional – 1/4 small jalapeno or chilli if you want heat
How to make Guasacaca
- Blend the base
In a blender or food processor, add avocado, bell pepper, onion, garlic, and herbs. - Add liquids
Pour in the vinegar, lime juice, and olive oil. - Adjust texture
Add water a tablespoon at a time until the sauce is smooth and pourable. - Season and spice
Add salt to taste and a bit of chilli or jalapeno if desired for a spicy version.
Because of the avocado, this sauce is best enjoyed fresh, but it will keep in the fridge for up to 2 days. To minimize browning, store it in an airtight container with plastic wrap pressed directly onto the surface of the sauce to prevent browning.
Make your perfect Guasacaca Recipe
What makes this Guasacaca recipe stand out is its simplicity and speed. It comes together in under 10 minutes, using a blender or food processor, and it’s entirely customizable. Don’t like too much garlic? Add less. Want it spicy? Toss in a bit of jalapeño or chili. Need it thinner? Just adjust the water or oil until it’s the right consistency.
Because this recipe is naturally vegan, dairy-free, gluten-free, and nut-free, it fits a wide variety of diets, making it ideal for gatherings, BBQs, or weeknight dinners when you want big flavor without any fuss.
How to Serve Guasacaca
Once you make this Guasacaca recipe, you’ll want to put it on everything. Traditionally, it’s served at Venezuelan parrillas (BBQs) with grilled steak, chicken, or chorizo. But it’s also fantastic with:
- Tequenos (fried cheese sticks) you can find recipe here
- Fried or baked plantains
- Tostones or yuca fries
- Grilled vegetables
- Empanadas
- Sandwiches or burgers
- As a dip for tortilla chips or pita
It’s also a great swap for mayo or heavy sauces in wraps and bowls.
Guasacaca is Venezuela’s answer to guacamole, but don’t let the avocado fool you. While they may look similar at first glance, guasacaca has its own bold personality. It’s a tangy, herby, and vibrant green sauce that’s an essential part of Venezuelan street food, especially when it comes to grilled meats (parrillas), fried plantains, empanadas, or even tequenos (cheese sticks).
Unlike the rich creaminess of guacamole, guasacaca is zippier, often made with green bell pepper, vinegar, parsley, cilantro, onion, garlic, and sometimes a touch of avocado for creaminess. The consistency can range from chunky and spoon-able to smooth and pour-able, depending on the region or the cook. Blending it into a sauce is common in modern versions.
Traditionally, it’s served as a dipping sauce, condiment, or marinade. At backyard barbecues across Venezuela, you’ll find a bowl of guasacaca on every table next to sizzling meats, crispy yuca fries, or fresh arepas.
