So, one night my cousin tells me I have to try this “guasacaca”, and then she says it has no avocados. This is why I am telling you we Venezuelans call every green sauce “Guasacaca”. However, as I have explained before, this is not true. I have already given you the recipe for Guasacaca, and this green sauce is not it. For starters it has no avocados!
I know there are some similar green sauces that we Venezuelans call “Mojo” (Mo-ho). This is also NOT a Mojo, because it contains mayonnaise. Therefore I have nothing else to call it but green sauce (Salsa Verde). Although, I my friend came up with a more clever name, she tasted it, then savored it, she thought about it, and then she said, “It’s like a Mexican Ranch”.
I have tried this Salsa Verde both on top of grilled skirt steak and inside tacos, and it is delicious with both. I have yet to try it as a veggie dip, but I think it would be a good combination.
1/3 onion, large
1 clove of garlic
1 teaspoon of vinegar
1 handful of parsley
1 handful of cilantro
4 or 5 dollops of mayonnaise
½ teaspoon salt
½ teaspoon pepper
3 tablespoons of olive oil
Add all the ingredients in a blender or food processor and blend them well. Serve. You can keep the leftovers in the fridge for about a day. Also the sauce will thicken as it sits, but if not, you can add cornstarch to thicken it, without changing the taste.
Like the Guasacaca, you can serve this Salsa Verde atop your parrilla (steak), and also inside tacos.
* Makes about 1½ cups.