Guasacaka

Guasacaca is Venezuela's version of guacamole, although it is not as thick. This simple combination of avocado, coriander, parsley, bell peppers, onions, garlic, salt, oil, and vinegar is typically consumed with barbecued meats such as beef, chicken, sausages, and morcillas. It is used as a dip with fried plantain and yuca, but it can also be drizzled on empanadas. The sauce is usually made in a blender, resulting in a creamy sauce, while some prefer the mashed version, resulting in a chunkier sauce.