Guasacaca

Ingredients

• 2 avocadoes
• 1 onion, small
• 1 green bell pepper, small
• 1 jalapeño
• 2 garlic cloves, medium
• 1/2 cup cilantro leaves
• 1/4 cup parsley leaves
• 1/4 cup white vinegar
• 1 tbsp lime juice
• 1/3 cup olive oil

Method

Guasacaca is an emulsification of avocado into a vinegar base, which means the acid breaks down the flesh into a pourable sauce rather than a chunky salsa. The success of the dish depends on the ratio and the order you build it. Work with ripe but not soft avocados — if they're bruised or oxidised inside, discard them.

Start with the aromatics. If you want depth, dry-roast the onion, jalapeño, and bell pepper in a cast-iron pan over high heat. This is optional but worthwhile: the char pushes the natural sugars into caramelisation and rounds out the raw bite that can otherwise dominate. Watch for blackened spots across the surface — about 4–5 minutes for the onion halves and pepper pieces together. The jalapeño cooks faster; pull it when the skin blisters and chars. If you skip roasting, use them raw; the sauce will be sharper and more herbal, which is correct for a quick condiment.

Pulse the roasted (or raw) vegetables, garlic, cilantro, parsley, avocado, vinegar, and lime juice together in a food-processor until the mixture breaks down into a coarse paste. Don't over-process — you want texture, not a purée. Start the motor, then drizzle the olive oil slowly while it runs. The oil won't fully incorporate into the body the way it would in a mayonnaise, but the motion and the acid help suspend it as a creamy, pourable condiment. This takes 30–45 seconds of drizzling. Stop as soon the sauce reaches the consistency you want; more oil makes it heavier and masks the herb and acid character.

Taste and adjust salt and pepper. Remember the vinegar and lime have already brought salt notes, so go cautious. If the sauce splits or looks slick and separated, add a spoonful of water and pulse again to re-emulsify. Guasacaca is best made within 30 minutes of serving — the avocado will oxidise and darken, and the fresh herb flavour flattens over time. Serve it at room temperature alongside grilled meats or arepa.