Guasacaca

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 medium onion, roughly chopped
• 2 green bell peppers, seeded deveined and roughly chopped
• 3 ripe avocados, peeled and seeded
• 2 large garlic cloves
• 1/2 bunch fresh flat leaf parsley
• 1/2 bunch fresh cilantro
• 1/3 cup red wine vinegar
• 1 tablespoon kosher salt, to taste
• 1/4 teaspoon black pepper
• 1 cup olive oil
• 2 red bell peppers (optional)
• 2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

Recipe

• 1 combine everything except olive oil in food processor. process until mostly smooth. continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
• 2 scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. serve over grilled meats, fish or vegetables, or with chips. store in refrigerator, but bring to room temperature before serving.
• 3 to use as a dip, i recommend adding finely diced red bell pepper and tomato for texture. remove tops and bottoms from two red bell peppers. cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). remove the seeds, jelly and internal ribs from two ripe roma tomatoes using a grapefruit spoon. repeat the brunoise procedure. stir the diced red pepper and diced tomato into the guascaca.