Guacamole (Guasacaca - Venezuela)

This is used as a marinade, spread and relish. As a marinade, it is slathered on beef, chicken, fish and shellfish before grilling. As a spread, it is generally put on crusty corn cakes (arepas de choclo).


  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar or freshly squeezed lime juice
  • 2 medium ripe Haas avocados
  • 1 medium ripe tomato, finely minced
  • 1/4 cup finely minced red or yellow bell pepper
  • 2 tablespoons finely minced red onion
  • 1 serrano or jalapeno chile, seeded and finely minced
  • Salt, to taste


  1. Mix olive oil and vinegar thoroughly in a bowl to make a dressing.
  2. Cut avocados in half lengthwise, peel off the skin, then remove pits. Cut the avocado flesh into chunks and fold into the dressing. Mash the avocados with a fork until smooth.
  3. Stir in tomato, bell pepper, onion and chile.
  4. Taste and add salt, if needed.
  5. Serve at once.

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