Avocado Habanero Hot Sauce

In a continuing effort to press the limits of what defines guacamole, I present to you this hot sauce. Based on the Venezuelan sauce known by the silly name "guasacaca", this condiment is loaded with avocado, habanero peppers, and red wine vinegar. There is lots of acid in the recipe, so unlike a traditional guac, it won't go brown 5 minutes after you make it. In fact, I made this on Thursday, and it's still a vibrant green today!  I had it on tacos the day I made it (as pictured) but since then I've eaten it on burgers, in a salad, and on grilled chicken and skirt steak, and it has been fantastic on everything.
I love no-cook sauces. I poured it all into this jar to save in the fridge for later. Except for what I was using right away! This had a nice little burn to it, and the vinegar was perfect in this taco. Besides the sauce, It's just some chopped radish and onion, a little cheese, and some coffee braised beef, a recipe I have been working on for a burrito shop in the area. More on that later this week! These tacos hit the spot, and I have to say that the guasacaca is one of the main reasons why. Go ahead and make your crass jokes about the name in the comments, but this hot sauce is awesome.
 

Avocado Habanero Hot Sauce

  • 2 Avocados
  • 1 Lime
  • 1 Cup Red Wine Vinegar
  • 1 Handful Cilantro
  • 1 Clove Garlic
  • 5 Habaneros (seeds removed)
  • 1/2 Red Onion
  • Salt and Pepper

Instructions

  1. Prep all the ingredients and put into a blender. Blend until smooth.
  2. UPDATE - People in the comments are saying it is way too much vinegar, but this is supposed to be a thin hot sauce consistency and supposed to be very sour. I would say start with a half cup and go from there, but also pay attention to how large your avocados are.