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Venezuelan Guasacaca | Mommy's Home Cooking

Venezuelan Guasacaca

This Venezuelan Guasacaca is creamy, smooth, fresh and absolutely delicious! Perfect for dipping, dressing, and spreading. The possibilities are endless. 
Course Condiments
Cuisine Venezuelan
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings (1/4 cup approx.)
Calories 124kcal


  • 3 ripe avocados, peeled and seeded
  • 1 medium onion, roughly chopped
  • 1/2 green pepper, seeded and roughly chopped
  • 1 cloves garlic, peeled
  • 1/2 cup fresh cilantro leave (tightly packed)
  • 1/3 cup white vinegar
  • 1 tablespoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup corn oil


  • This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning.


Storing: You can prepare it in advance but be sure to keep it covered in the refrigerator up to 3 days. 
  • You can add more garlic and/or onion to give it more kick.
  • Feel free to change the type of oil used. I don't like the addition of olive oil taste so I use corn oil. You can always use a light-tasting olive oil if you don't have corn oil!
  • Avocados are ripe once they yield to a firm squeeze. If your avocados are ripe before you're ready to use it, store it in the fridge.
  • To cut the avocados, carefully cut the avocado in half lengthwise around the seed. Twist to open and the remove the seed and scoop out the avocado with a spoon.
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 124kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 327mg | Fiber: 4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 0.4mg