Venezuelan Guasacaca
avocado cilantro sauce Amalia Moreno-Damgaard chef

Avocadoavocado, cilantro, sauce sauce

Makes about one cup

1/4 cup red onion, small dice
2 cloves garlic
2 serrano chile peppers, minced
2 ripe avocadoes
½ apple cider vinegar
2 tsp. olive oil
2 tbsp. cilantro, chopped
1 tbsp. flat leaf parsley, chopped
1/2 tbsp. horseradish
1/2 cup vine ripened tomatoes, small dice
Kosher salt and freshly ground black pepper to taste

In a blender, combine the onion, garlic, chile peppers, avocadoes, vinegar, oil and two mustards and puree. Transfer to a bowl and fold in the cilantro, parsley, horseradish and tomatoes. Add salt, taste, and adjust seasonings, if needed.

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