Saturday, June 15, 2013

Day 3: Guasacaca

Venezuelan Guasacaca
What is grilling and BBQ-ing without some great fresh sides.. Here is my latest discovery via Bobby Flay (can you tell I'm a fan?) Mexicans have their own Avocado dip/sauce "guacamole", and here is the Argentinian version of avocado accompaniment, Meet "Guasacaca". It has just a couple more ingredients (one key ingredient being the vinegar) that makes it distinctive and different - great as an appetizer or side for your summer entertaining and grilling


4 ripe Avocados, peeled, pitted & Diced
2 garlic cloves, smashed to a paste
1/2 red bell pepper finely diced
1/2 poblano chile, finely diced
1 small Spanish onion, finely diced
1 plum tomato, halved, seeded, and finely diced
1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
2 TBSP finely chopped fresh flat leaf parsley leaves
2 TBSP finely chopped cilantro leaves
Kosher salt and freshly ground black pepper
good quality tortilla chips.
Combine the avocados and Garlic in a bowl and mash with a fork until chunky.  Fold in the bell pepper, poblano, onion, tomato, vinegar, oil, parsley, cilantro, and salt and pepper to taste.  Serve with tortilla chips for dipping.



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