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Allergens Chart. Join us at our six locations. Open Monday to Saturday from 11 a.m. until 9 p.m. serving our full menu. CLOSED ON SUNDAYS. [email protected] 919 322 4928.
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Ingredients. 3 ripe avocados, peeled and cut into pieces. 1 medium-sized onion, chopped. 1/2 green bell pepper, chopped. 2 garlic cloves, crushed. 1/2 cup fresh cilantro (only the leaves), chopped. 1/3 cup wine vinegar. 1 tablespoon salt. 1/4 teaspoon ground black pepper.
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Guasacaca sauce (wasakaka sauce) is a green sauce that appears in Venezuelan and Dominican food. It is most often served with chicken, grilled foods, arepas, or empanadas. The preparation differs slightly between the two countries. My recipe is inspired by the classic Venezuelan version of the sauce and sometimes has chilies or hot sauce added.
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Chop the other avocados and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil. Finely chop the red and green peppers, tomato, and the onion and add to the avocado. Mince the garlic and add to the mixture. Season the guasacaca with salt, pepper, and Tabasco sauce to taste. Serve and enjoy.
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Place everything in a blender and blend until smooth. It's that simple! If you want a slightly chunky dip, then just pulse a couple of times. Taste and adjust seasoning, then serve. Keep covered in the fridge for up to 2 days (for best way to stop it going brown see notes below).
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Heat oven to 425 degrees. In a medium bowl, combine ¼ cup oil and grate in 2 garlic cloves using a zester. Add the carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl. Add the chicken to the bowl and coat with the remaining garlic oil.
Guasaca venezolana la salsa que a cualquier alimento
Add the cilantro, parsley, avocado flesh, lime zest and juice, garlic, jalapeno, onion and bell pepper to the bowl of a food processor and pulse 4 or 5 times until finely chopped. With the motor.
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1/2 jalapeño pepper, optional. 2 Tbsp rice vinegar, optional. Juice of a lime. Salt and pepper, to taste. Neutral oil, to taste. 1. In a blender or food processor, combine all of the ingredients.
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Peel and seed the avocados. Give them a rough chop and add them to a food processor or blender along with the peppers, onion, garlic, cilantro parsley, lime juice and vinegar. Process until fairly smooth. Step 2. Drizzle in the olive oil a bit at a time with the processor running.
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Guasaca, Black Beans, Caramelized Onions & Avocado Ranch Salad. Shredded Chicken Shredded Chicken, Black Beans, Pico de Gallo, White Cheese & Cliantro Sauce. Salmon Suateed Salmon, caramelized onions, baked plantains, white cheese. Vegan - Friendly Black Beans, Portobello Mushrooms, Baked Plantains, & Caramelized Onions.
Guasacaca Recipe on Food52 Recipe Food 52, Recipes, Venezuelan food
Place the scallions, garlic, green bell pepper, cilantro and avocado in the jug of a blender. While mixing, add the oil, lemon juice, and vinegar if using, until obtaining a smooth and even mixture. Season with salt and pepper. Keep in the fridge until it's time to serve.
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How to Make Guasacaca. Step 1: Prep your ingredients. Give a quick rinse to the herbs and remove the larger stems. Roughly chop the onion and green pepper. Scoop out the avocado pulp. Step 2: Blend. Add all the ingredients, except olive oil, in your blender and blend for a few seconds. Step 3: Add olive oil.
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Guasaca was born out of the belief that it is possible to offer food that is delicious, affordable, fresh, and healthy, all at the same time. Likewise, we also believe that during this process, we should be able to empower in different ways, each one of the individuals who make this experience possible every day.
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Guasacaca can be served as a sauce to top a steak, hamburger, hotdog, tacos, and tostadas. Even to dress other side dishes, such as potatoes, yuca, or anything else you can think of. Guasacaca can also be used as a simple dip to serve with chips. There are many ways to prepare this sauce, all depends on the personal taste.
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Guasacaca is a savoury sauce found in Dominican and Venezuelan cuisine, often paired with roast chicken. The green sauce is made from ripe avocados, citrus juice, vinegar, freshly chopped herbs like parsley, garlic, and chili peppers. Argentina's chimichurri, Cuba's mojo and Chile's pebre all share the same ingredients.
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Add everything to your food processor or blender and process until smooth, scraping down the sides as needed. For a chunky guasacaca, pulse in a food processor until you reach desired consistency, without over processing. Taste and adjust to your taste, adding more salt, vinegar, or jalapeno to your preference.
