Caribbean: Venezuela: Venezuelan Guasacaca Avocado (Sauce or Dip)

INGREDIENTS:

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

INSTRUCTIONS:

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.

NOTES:

STORING:

You can prepare it in advance but be sure to keep it covered in the refrigerator up to 3 days.

QUICK TIPS: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.