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! Â 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.
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Avocado Habanero Hot Sauce
Ingredients
- 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
- Prep all the ingredients and put into a blender. Blend until smooth.
- 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.
Gonna have to do this with the peppers I just harvested from the garden! Once again, you da man, Dan!
I like everything about this sauce. I adore: green sauces, anything spicy, avocados and cilantro! I will be trying this tonight.
I am making this tonight! I love the sound of this and being able to eat spicy avocado’s on anything with a simple pour is my idea of heaven! THANK U DAN!
Stumbled upon your page searching for vinegar powder recipes. This one popped up, too! We’re gonna try them in the following days, thanks!
Congratulations Dan, on the new gig. You’ve been rocking it, innovating and inspiring on your blog for years. I know you will do well.
I have a question on the one cup of vinager, it was way too much, and ruined,and discolored the sauce could this have been a typo? and this is after I added 5 Large Haas avacados. It was way too vinagery. I was so looking foreward to the sauce that my favorite restuarant makes. I will try adding more avacados. I have loved all of your other recipes I have tried.
I thought the entire cup of vinegar sounded like way too much as well. Doesn’t look like near that much in the photo…..?
Pinned it. Though I agree that a full cup of vinegar looks like more than what’s in the picture. I’ll start with a tablespoon and go from there. Thanks for sharing. I’m not an avocado fan, but I do like hot sauces that aren’t all heat, no flavour.
Does it keep well in fridge for a while or could you freeze into cubes? I wonder if it would be as potent after de-frosting…
Why don’t you try it out and then tell us?
This does look tasty.
Oh Yum, I think guacasaca might be my new favourite sauce/dip
Got to try this next time I make tacos, don’t have a blender though..
Got a feeling this would go great with nachos as well.
http://www.dailypinchofsalt.com/2013/06/how-to-make-awesome-tacos.html
I agree with the previous comments- too much vinegar… I would start with one tablespoon of vinegar and add more as desired. Happy cooking!
What’s the shelf life on that sauce I’m looking to recreate a sauce I had a long time ago and this seems like the right spot to start
Because of the avocado, this only has a 5 day or so of a shelf life. There is a lot of vinegar (as many commenters have mentioned) that keeps it from going brown for the first few days.
You cannot be serious about this recipe, it gotta be a joke or something…?
I mean cilantro, lime and those red onions was a red flag straight away but because I was curious I tried it even though my intuition was saying “run bro”….. This was horrible, the worst part was the vinegar.
A trick I learned to keep guacamole from Browning, is to cover with plastic wrap, keeping all air out & this worked well for me. Press plastic wrap down on the guacamole pressing all air out.
anyone looking to try this, i strongly discourage using the red wine vinegar. You will only taste and smell if you use the amount specified. Instead, just use water + more lime juice, and of course white onion instead of red