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| Guasacaca - Venezuelan Avocado Salsa |
In Venezuela the cuisine you
will find influences especially from Italy, Spain and France. If that is not
enough you will find indigenous as well as African influence.
Being a large and diverse
country, each region in Venezuela has its own distinctive regional cooking.
On the coast enjoy fish,
shellfish, crayfish, and fish soups as well as fish stews. Coconut is
also part of some dishes. In the Andean region the food is quite different.
Here the "arepa" is not made of cornmeal but wheat. Cured meats and
sausages are a delicacy and are sold in many villages.
In the Amazon region
besides yucca, corn, beans and bananas you can also enjoy turtles, tapirs,
monkeys birds and deep fried ants. Squeamish you could also live on Casabe,
bread made out of yucca.
When in the market, for my
weekly Sunday marketing I started looking at avocados hubby was all too happy!
He was expecting a shake. When I came home I immediately started attending to
it (normally it’s lying around, he gets irritated and attends to it) was he
thrilled!!!
Then he saw me mixing it up
for a salad he just walked away….poor man!!!
At lunch (he came late) he
had heard me admonishing the girls “keep some for Papa” he got curious and
Apeksha served him a miniscule portion just to harass him, “taste it Papa. You
may not like it” was what she told him!!
He came back not just for
seconds but for fourths also. The entire bowl was over in one sitting. But the
best part was FIL too liked it!!
There are some substitutions here;
I replaced seeded jalapeno peppers with chillies and hot pepper sauce with
chilli sauce, white wine vinegar with red wine vinegar.
Guasacaca - Venezuelan Avocado Salsa
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| Guasacaca - Venezuelan Avocado Salsa |
Recipe Source:Food.com
Yield: 6 cups
Ingredients:
- 2 cups onions, finely chopped
- ¾ cup red capsicum, finely chopped
- 3 tblspn green chillies, finely chopped
- 3 tblspn extra virgin olive oil
- 3 tblspn red wine vinegar
- 1 tsp US mustard
- ¾ tsp salt
- ¼ tsp black pepper, fresh ground
- 1 large garlic clove, minced
- 1 ½ cups avocado, chopped and peeled
- 1 ½ cups tomatoes, chopped
- 2 tblspn dhania/ coriander leaves, chopped
- ¼ tsp red chilli sauce
Method:
- Mix the onions, red capsicum, green chillies, olive oil, red wine vinegar, mustard, salt, pepper, garlic in a large bowl.
- Toss mixture gently.
- Cover and refrigerate 3 hours.
- Stir in avocado and tomatoes and red chilli sauce just before serving.
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| Guasacaca - Venezuelan Avocado Salsa |
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