When it comes to BBQs, Australians know how to bring the flavor. From sizzling snags to char-grilled prawns, the backyard grill is a national institution. But what if you could add a Latin American twist to your next cook-up? Enter Guasacaca — Venezuela’s answer to guacamole.
Creamy, tangy, and bursting with herbs, this sauce is the perfect companion to smoky meats, grilled veggies, or even a simple slice of crusty bread. And with Australia’s world-class avocados, we can give this Venezuelan classic a distinctly Aussie touch.
What is Guasacaca?
Guasacaca (pronounced wah-sah-cah-cah) is a traditional Venezuelan sauce made with avocados, capsicum, onion, garlic, vinegar, and fresh herbs. Unlike guacamole, which leans heavily on lime and tomato, guasacaca is sharper, greener, and more herbaceous.
It’s often served alongside grilled meats at Venezuelan BBQs (parrilladas), where it cuts through the richness of beef, chicken, or pork with refreshing acidity.
Why Aussie Avocados Make It Better
Australia produces some of the creamiest avocados in the world, thanks to regions like Queensland and Western Australia. Their buttery texture balances perfectly with guasacaca’s tangy vinegar and punchy garlic. By using local avocados, we not only support Aussie farmers but also elevate the sauce to a new level of smoothness.
🍴 Recipe: Aussie-Style Guasacaca
Here’s how to whip up your own batch of guasacaca with an Australian twist.
Ingredients
- 2 ripe Australian avocados
- 1 green capsicum (bell pepper)
- 1 small red onion
- 2 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh coriander (cilantro)
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- Juice of 1 lime
- Salt and pepper to taste
Method
- Prep the produce: Roughly chop the capsicum, onion, garlic, and herbs.
- Blend: Add all ingredients to a food processor or blender. Pulse until smooth but still slightly textured.
- Taste and adjust: Add more vinegar for tang, more lime for brightness, or extra avocado for creaminess.
- Serve: Spoon into a bowl and drizzle with olive oil. Serve alongside grilled meats, veggies, or even as a dip with chips.
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Serving Suggestions
- With grilled meats: Guasacaca shines when paired with smoky beef ribs or lamb chops.
- Vegetarian delight: Try it with charred corn, roasted eggplant, or grilled halloumi.
- Snack attack: Spread it on toast, use it as a dip for veggie sticks, or drizzle over nachos.
Why It Belongs at Your Next BBQ
Australian BBQs are all about sharing, experimenting, and celebrating good food. Guasacaca brings a refreshing twist that will surprise your guests and elevate your spread. It’s easy to make, versatile, and a guaranteed crowd-pleaser. Plus, it’s a conversation starter — who wouldn’t want to learn about a Venezuelan sauce with Aussie avocados?
