Sauces and Dips

Bright, Creamy Green Sauce for Grilled Meats, Arepas, and Yuca

Guasacaca is Venezuela’s beloved green sauce—looser and tangier than guacamole, blended with avocado, cilantro, parsley, green pepper, vinegar, and oil. It’s zesty, herby, and made to drizzle over parrillas (grills), arepas, empanadas, and fried yuca.

Ingredients (Makes about 1½ cups)

• 2 ripe Hass avocados
• 1 cup cilantro leaves & tender stems, loosely packed
• ½ cup flat-leaf parsley, loosely packed
• ½ small green bell pepper, chopped
• ½ small white onion (about ½ cup), chopped
• 2 garlic cloves
• ¼ cup white vinegar (or apple cider vinegar)
• 2 tablespoons fresh lime juice
• ¼ cup neutral oil (sunflower, canola, or avocado oil)
• ½ teaspoon fine sea salt (plus more to taste)
• Freshly ground black pepper, to taste
• Optional: 1 small jalapeño (seeded for mild)
• 2–4 tablespoons cold water, as needed to loosen

Instructions

1. Blend the Greens
   In a blender or food processor, add cilantro, parsley, green bell pepper, onion, garlic, vinegar, lime juice, salt, and pepper (and jalapeño, if using). Blend to a coarse puree.
2. Add Avocado & Emulsify
   Scoop in avocados. With the motor running, stream in the oil; blend until smooth and pourable.
3. Adjust
   Add cold water 1 tablespoon at a time to reach a drizzle-friendly consistency. Taste and adjust salt, acid, and heat.

Serving Ideas

• Drizzle over grilled steak, chicken, or sausages (parrilla)
• Serve with arepas, empanadas, tequeños, or yuca frita
• Spoon onto tacos, grain bowls, roasted veggies, or fish

Tips from @saucesanddips

• Keep it vibrant: use cold water and enough acid (vinegar/lime).
• For extra herb lift, add more parsley; for heat, keep jalapeño seeds.
• Best fresh day-of; refrigerate up to 2 days with plastic wrap pressed on the surface to prevent browning.

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