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  • cowboy guasacaca

    1 vote
    cowboy guasacaca
    Servings: 1
    by Chez la mere
    373 recipes
    >
    This is a green sauce kept in a plastic squeeze bottle at the register of every food stand and corner eatery in venezuela. They use it like we use ketchup. You get your food, and squeeze some of this awesomeness into it no matter what it is.. There is avocado in it, but it plays a bit more of a minor role lime).

    Ingredients

    • 1 medium Florida avocado or 2 hass avocados (soft and brown spots removed)
    • 2 each aji dulce or substitute 1 small green bell pepper (seeded and chopped)
    • 1 bunch green onion (green tops only... no white)
    • 1 bunch parsley (both leaves and stems... bottoms of stems cut off)
    • 1 bunch cilantro (both leaves and stems)
    • 8 - 10 cloves garlic
    • 1/4 tsp ground cumin
    • 1 tsp dried oregano
    • 1 Tbsp black pepper
    • 1 Tbsp kosher salt
    • 2 Tbsp worcestershire sauce
    • juice of 1 lime
    • 1.5 Cup corn oil or vegetable oil
    • 1 Cup mayonnaise

    Directions

    1. Put all ingredients except for the oil into the blender. Add the oil slowly. If you need to add a little oil to get the blender going, then work with it and try to maintain an emulsion. Work in the mayonnaise.
    2. Place the guasacaca in a container or squeeze bottle and leave refrigerated for a day to allow the flavores to harmonize a bit.
    3. Use on anything, but especially chicken and pork. Commonly used on arepas or tossed with pulled chicken meat inside of an arepa.

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