It’s time for the Recipe of the Week! This week, from Venezuela, I’ve got Guasacaca. It’s a dip that is very similar to Mexican guacamole, but is typically spicier and has a somewhat thinner consistency. This recipe is from Whats4Eats.com, and it makes roughly two cups. Serve it with tortilla chips, or, as the recipe suggests, “as an accompaniment to grilled meats, poultry, salads, empanadas, or arepas.”
Adapted from Whats4Eats.com
Makes 2 cups
2 avocados, sliced in half lengthwise, flesh scooped out, pit removed
1 large tomato, seeded and diced
½ a medium onion, minced
4 jalapenos, minced
3 cloves garlic, peeled and minced
½ cup extra virgin olive oil
¼ cup white vinegar
¼ cup chopped fresh cilantro
Salt and pepper, to taste
Mash the avocado flesh using a fork or a potato masher and then add remainder of ingredients and mix well. Guasacaca tastes better once is has had time to rest as the flavours become more intense, so it is ideal that you prepare it a day ahead of time and refrigerate until ready to serve.
Next up on Food Freeway: Ireland! In case you missed Saturday’s post, I’ll fill you in – instead of discovering the world’s cuisine by neighbouring countries, I’m going to switch it up and hop all over the world. Variety is, after all, the spice of life, so I want to make sure there’s a lot of variety in the recipes we all try out each week.
So – Ireland. Have you been? If so, what was your favourite dish?
Don’t forget, it’s Wanderfood Wednesday! Be sure to check out all of the delicious contributions!