Hey readers, I'm guessing you know what today brings....... Lots and lots of GUACAMOLE. Since its national guacamole day I thought I would give a little background on this savory dip. This avocado based dip originated in Mexico. Made by the Aztecs it’s name comes from āhuacamolli, which literally translates to "avocado sauce". Another form of this memorable favorite is the thinner and more acidic, Guasacaca which is a Venezuelan avocado based sauce. It is made with vinegar and is served over grilled food , arepas, empanadas and various other dishes . It is common to make the guasacaca with red chili peppers instead of tomato and jalapeño. Since it is a hot sauce they usually serve it separate. Since I enjoy living life on the wild side I thought you like totry Guacamoles spicy twin , Here's my secret recipe for greatness.
- 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
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.
Kill it with some chips,