Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Guasacaca Sauce

Recipe from: Niteflyer
Servings: 4

This is an excellent recipe from Chef George Duran. Get yourself invited to the next BBQ bash!! Make a batch of this guasacaca and tell everyone to drizzle it over everything- meat, chicken, fish- even vegtables and potatoes!! You will become a neighborhood hero!!

1 medium onion, coarsely chopped, about ½ cup
2 green sweet peppers, seeded and coarsely chopped, about 1½ cups
2 ripe avocados, peeled and seeded
2 garlic cloves
½ bunch fresh parsley
½ bunch fresh cilantro
⅓ cup red wine vinegar
1 tablespoon kosher salt
¼ teaspoon fresh ground black pepper
1 cup olive oil

grilled meat such as skirt steak, ribs, sausage, etc.

Put everything except the olive oil and meat into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.

Serve sauce at room temperature with grilled meat. Cover leftover sauce and store in refrigerator. Bring back to room temp before serving the next time.


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