This creamy Avocado Salsa recipe, also known as Guasacaca, is a sauce typical in Venezuelan cuisine and is great on proteins, tacos and arepas or whatever else you’d like. Easy to make, easier to eat. Keto, low carb, gluten free
It’s no secret that Avocado is one of my favorite foods of all time. I probably sound like everyone else in the world right now, but I’ll have you know I’ve been riding the I love Avocado train since way back when in 2006.
It’s been a longtime love affair over here.
Of course, in my opinion the most traditional way to eat Avocado is in Guacamole, and for a good reason: it’s delicious. But Avocado is great in a multitude of sauces and makes everything you put it in a little creamier, a little more decadent and a little more delicious.
I love this sauce on all kinds of things and it’s especially good on tacos, burritos and of course, Arepas. You can see me eating it with my Chile Verde Chicken Arepas over here and if you want to do yourself a favor might I suggest you make those as well!
It also lends itself quite well to eggs and is even good as just a regular ol’ dip with chips or veggies.
Avocado Salsa (Guasacaca sauce)
- 1 Avocado
- 1/2 cup white onion
- 1/3 cup parsley tightly packed
- 1/2 cup cilantro tightly packed
- 1/2 cup sour cream or crema
- 3 tbsp white wine vinegar
- 3 tbsp fresh oregano or 1 tbsp dried
- juice of 2 limes
- salt and pepper to taste
- Add all ingredients to a blender and blend until smooth and creamy. If the sauce is too thick, you can thin it out with a little water.
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