Vegan Venezuelan Guasacaca Sauce


  • 2 Ripe Avocados
  • Cilantro (1 bunch)
  • Parsley (Flat leaf, 1 bunch)
  • 1 Medium Onion
  • 2 Green Peppers
  • 2 Cloves Garlic
  • 1/3 cup Red Wine Vinegar
  • 1 cup olive oil
  • Black pepper
  • Sumac (optional)


This Venezuelan sauce can be made chunky or smooth depending on your preferences. Peel and de-vein peppers and set aside. Slice avocados and remove pit then scoop from peel. Prepare onion and garlic by removing peel and cutting into chunks to be pureed. Rinse and dry parsley and cilantro. If you want a pureed sauce, add all ingredients into food processor or blender and process until smooth. For a chunkier “salsa” reserve onion and peppers till the rest is pureed and then pulse the machine to create chunks (or chop finely and mix in by hand).
This sauce is delicious as a dip with crudite, chips or whole wheat pita, with brown rice and steamed or sauteed vegetables, on bean dishes or even as a salad dressing. It’s a great creamy alternative to the more fattening dressings on the market. MMM enjoy!