Guasacaca Sauce - BBQ Central

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Old 09-30-2007, 11:24 PM   #1
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Location: Long Island, N.Y.
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Guasacaca Sauce

This recipe comes from Ham on the Street. The only thing I changed was the amount of cilantro. It originaly called for 1/2 a bunch and it was way too sharp! It's great on beef, porks or just chips.

1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/4 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil


Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
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