Jill E
06-22-2009, 02:29 PM
Just thought you all would enjoy this recipe. It is one of the best dips, dressings, pesto etc I have ever made. I got if from a show on the Food Network.
Guasacaca
Ingredients
1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil
Directions
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.
I used ACV for the red wine vinegar. sometimes I use less oil-about 1/4 or 1/2 cup. I tastes a bit different everytime due to sizes of avos, peppers, bunches of herbs, but it's always great. I makes a ton so sometimes I have halved it also.
Guasacaca
Ingredients
1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil
Directions
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.
I used ACV for the red wine vinegar. sometimes I use less oil-about 1/4 or 1/2 cup. I tastes a bit different everytime due to sizes of avos, peppers, bunches of herbs, but it's always great. I makes a ton so sometimes I have halved it also.