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Creamy Venezuelan Avocado SauceTrue Fact: Venezuela is number 2 in the world when it comes to eating the most pasta. No lie. Number 1 billing goes to Italy. But this an avocado post, you say. I know. I like the idea of having an avocado with pasta (my personal favorite is penne-smooth kind). For a fast meal, try this sauce with a bit of angel hair pasta for a great vegan/vegetarian meal one night. Top it off with some tomatoes and voila, you have a a great Venezuelan dish. Typically this sauce is served with grilled meats but you can just as easily use it as a dip for tortilla chips. Any way you like it, it’s going to be good.

Guasacaca-Venezuelan Avocado Sauce-Venezuela

Source: Steven Raichlen’s “Healthy Latin Cooking”

1 large avocado, pitted, peeled, and coarsely chopped

1 small onion, coarsely chopped

1/2 green bell pepper, coarsely chopped

1/2 cup chopped fresh cilantro (adjust here for more or less depending on your taste)

1 clove garlic

1 1/2-2 tablespoons white vinegar

salt

1/2 teaspoon black pepper

1 cup water

In a food processor or blender, combine the avocados, onions, bell peppers, cilantro, garlic, vinegar, 1 tsp salt, black pepper and water. Puree until smooth. The mixture should be highly seasoned; taste and add more vinegar and salt, if desired.

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