Salsa Guasacaca

Name: Salsa Guasacaca
Yield: Makes 200 ml
Cuisine: Venezuelan
Ingredients: 1 large ripe avocado (preferably Hass); 1 large ripe avocado (preferably Hass); 4 tablespoons olive oil; 1 garlic clove, crushed; 2 tablespoons red wine vinegar; ½ teaspoon hot red chilli sauce (or 1 hot red chilli, finely chopped); ½ teaspoon hot red chilli sauce (or 1 hot red chilli, finely chopped); salt and freshly cracked black pepper; 1 tablespoon chopped coriander; 1 tablespoon chopped flat-leaf parsley; 2 free-range eggs, hard-boiled, peeled and chopped; 1 small red pepper, halved, deseeded and finely chopped; 1 small green pepper, halved, deseeded and finely chopped; 2 vine tomatoes, deseeded and cut into 5mm dice; salt and freshly cracked black pepper

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A colourful Venezuelan variation of guacamole, traditionally served with grilled meats. I also love it with hard-boiled eggs.

Ingredients

1 large ripe avocado (preferably Hass)
4 tablespoons olive oil
1 garli

Americas
Venezuela
Sauce
Gluten-free
Vegetarian

Method

Cut the avocado in half and remove the stone and skin. Mash one half and set aside. Chop the other half into small dice.
In a bowl, mix the oil, garlic, vinegar, chilli sauce or chilli and salt and pepper.
Add the tomatoes, green and red peppers, eggs, herbs and chopped avocado. Gently mix together.
Fold in the mashed avocado, adjust the sea