International Recipes and Cooking Around the World


Guasacaca Recipe (Venezuelan spicy avocado salsa)

(Venezuelan spicy avocado salsa)

Image Creative Commons by jasonlam

Average: 4.1 (26 votes)

Guasacaca is a popular condiment in Venezuela made from mashed and seasoned avocados. It is very similar to Mexican guacamole. Serve guasacaca as an accompaniment to grilled meats, poultry, salads, empanadas or arepas.

Makes about 2 cups


  • Avocados, peeled and seeded -- 3
  • Tomato, peeled, seeded and chopped -- 1
  • Onion, finely chopped -- 1/2
  • Hot chile peppers, finely chopped -- 2 to 6
  • Garlic, minced -- 2 or 3 cloves
  • Salt and pepper -- to taste
  • Olive oil -- 1/2 cup
  • Vinegar -- 1/4 cup


  1. Chop the avocados roughly and place them in a large bowl. Mash them well with the back of a spoon or with a potato masher, leaving them slightly chunky.
  2. Stir in the rest of the ingredients, adjust seasoning to taste and serve.

Guasacaca Variations

  • Mix in some chopped parsley or cilantro if you like.
  • The tomato is sometimes eliminated from the recipe.


The recipe i have does not call for the olive oil or vinegar and it's excellent! i use 1 banana pepper and 1 jalapeno instead of the chile peppers. I also use more avocados, 4-5.

I've always made my guacamole this way. Don't know why. It just seemed good to me to do it that way. Except I don't put oil in it, or vinegar. I use fresh lime juice instead. Almost a meal in itself.

This isn't guacamole which is what your are describing as what you make. This is guasacaca which is different because of the vinegar.

Try to serve this to a Venezuelan and watch their reaction! Chunky? The salsa is served with (on the side) most meals in Venezuelan dishes. You are looking for more of a puree and olive oil should be substituted with corn oil. This dish is not hot/spicy at all, and tomato seeds will/and should be part of the salsa. I am sorry to comment, but this is an awesome salsa........done right!

It sounds like the guasacaca you describe is just one variation of a variable condiment. Here are some other guasacaca recipes (in Spanish and from Venezuela) that seem more similar to our recipe here than to yours. One uses hot sauce to make it spicy. The other specifically calls for the tomatoes to be seeded. Both are chunky, and both use olive oil, not corn oil.

Of course, you should always make your guasacaca how you like it!


Chef Brad