Guasacaca

13 ingredients
1 steps

Ingredients

  • 1 medium onion, roughly chopped
  • 2 green bell peppers, seeded deveined and roughly chopped
  • 3 ripe avocados, peeled and seeded
  • 2 large garlic cloves
  • 1/2 bunch fresh flat leaf parsley
  • 1/2 bunch fresh cilantro
  • 1/3 cup red wine vinegar
  • 1 tablespoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 1 cup olive oil
  • For dip
  • 2 red bell peppers (optional)
  • 2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

Directions

  1. 1
    ["Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.", "Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving.", "To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8\" julienne

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