Guasacaca Sauce |
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Guasacaca Sauce
featuring George Duran
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Cookbook Title:
Take This Dish and Twist It  |
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| Description: | ||||||||||||||||||||||||||||||||||
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Here’s the plan: Get yourself invited to the next neighborhood barbecue. Make a batch of my guasacaca sauce and tell everyone to drizzle it over everything-meat, chicken, fish- even vegetables and potatoes! Bask in their immediate adulation, as you become a neighborhood hero! (Then tell everyone to buy my book.) |
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| Ingredients: | ||||||||||||||||||||||||||||||||||
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1 medium onion, roughly chopped 2 green sweet peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves ⅓ cup red wine vinegar 1 tablespoon salt, or to taste ¼ teaspoon black pepper 1 cup olive oil |
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| Preparation: | ||||||||||||||||||||||||||||||||||
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Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.
© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008) |
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