Avocado sauce

Avocado sauce

Guasacaca

By
From
South American Grill
Makes
3 cups
Photographer
Bonnie Savage

This is a smooth bright green sauce with a vinegary tang. It is a popular condiment in Venezuela and is most often served with grilled meats, sausage, chicken and fish, or as a sauce for arepas de queso.

Ingredients

Quantity Ingredient
1/2 white onion, roughly chopped
1/2 green capsicum, seeded and roughly chopped
2 garlic cloves, roughly chopped
2 avocados, halved lengthwise, stone removed and flesh roughly chopped
1 large handful coriander leaves
1 large handful flat-leaf parsley
1 cup red wine vinegar
1/2 cup extra-virgin olive oil

Method

  1. Combine the onion, capsicum and garlic in a food processor and process until finely chopped. Add the avocado, coriander, parsley, vinegar and olive oil and continue to process until smooth. Season with sea salt and freshly ground black pepper, to taste.
  2. Transfer to a serving bowl and serve as an accompaniment with grilled meat, chicken and fish.
  3. Any leftover sauce can be stored in an airtight container in the refrigerator for up to 2–3 days — any longer and the avocado will begin to discolour and turn brown.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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