comscore You'll want this sauce | Honolulu Star-Advertiser
Every act of aloha counts. Click here to DONATE to the MAUI RELIEF Fund.

You’ll want this sauce

Honolulu Star-Advertiser logo
Unlimited access to premium stories for as low as $12.95 /mo.
Get It Now

If you are the owner of an outdoor grill, what a fast and delightful way to make dinner on a weeknight.

By Yewande Komolafe

Versatile in use and complex in flavor, guasacaca sauce is one of the condiments of Venezuelan cuisine. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.


• 1/2 cup olive oil
• 3 large garlic cloves, peeled
• 1 1/2 pounds carrots, scrubbed, trimmed and cut into 2-inch lengths
• Kosher salt
• Black pepper
• 2 1/2-3 pounds bone-in, skin-on chicken thighs, drumsticks, breasts or a combination, patted dry
• 1 avocado, pitted and chopped
• 1 jalapeño, stemmed and chopped
• 2 tablespoons rice vinegar
• 1 lime, zest and juice
• 1 cup chopped parsley leaves with tender stems
• 1 cup chopped cilantro leaves with tender stems


Heat oven to 425 degrees. In a medium bowl, combine 1/4 cup oil and grate in 2 garlic cloves using a zester. Add carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl.

Add the chicken to the bowl and coat with the remaining garlic oil. Arrange in a single layer on the sheet pan skin-side up between the carrots.

Roast until carrots are tender, and chicken is cooked through with crispy skin that’s browned in spots, 35-40 minutes.

While the chicken cooks, in a food processor or blender or using a mortar and pestle, combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, half the chopped parsley and cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Purée or pound into a coarse mixture. With the machine running or while mixing with a pestle in a mortar, slowly drizzle in the remaining 1/4 cup olive oil and 1 tablespoon room temperature water.

Purée or stir until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt if necessary.

The sauce can be made a few hours in advance and refrigerated in an airtight container.

Scatter the remaining 1/2 cup each parsley and cilantro over the chicken and carrots.

Transfer to individual plates along with any pan juices. Spoon a few tablespoons of the guasacaca sauce on the side for dipping.

Serve warm with additional sauce on the side.

Total time: 45 minutes; serves 4.

Comments (0)

By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines.

Having trouble with comments? Learn more here.

Click here to view ongoing news coverage of the Maui wildfires. Sign up for our free e-newsletter to get the latest news delivered to your inbox. Download the Honolulu Star-Advertiser mobile app to stay on top of breaking news coverage.

Be the first to know
Get web push notifications from Star-Advertiser when the next breaking story happens — it's FREE! You just need a supported web browser.
Subscribe for this feature

See the newest food hot spots! Sign up for the CRAVE email newsletter.

Scroll Up