

Tune: La Saporrita by Luis Felipe Gonzalez
Tune: La Saporrita Rebajada
Here is a recipe I picked up in Venezuela almost ten years ago. The notebook has lots of great little notes, recipes and names of songs and artists. Like a little hand written soulcocina blog from the analog ages! The recipe has a funny name. GUASACACA! It is an essential condiment for late night street hot dogs that are found throughout Caracas [Luis Felipe Gonzales' hometown] wherever late night crowds gather.
The homestyle version of guasacaca is more chunky like guacamole, sometimes with pieces of boiled egg and tomatoes. This is the street vender version which is more thin, like a sauce with a little more spicy kick.
Guasacaca
1/2 cup green aji dulce, small sweet green peppers [substitute chile poblano]
2 1/2 cups mashed, ripe avocado
1/2 teaspoon or more of minced habanero chile
1/2 cup chopped cilantro
1/2 cup chopped parsley
1/4 cup white vinegar
juice of one lime
1 cup home made aioli*
In a blender, puree all ingredients together to create a smooth, thick sauce. Add a little cold water as needed. Season with salt.
*Aioli recipe
2 cloves garlic, minced
2 egg yolks
2 Tablespoons lemon or lime juice
2/3 cup grapeseed oil
Whisk the garlic, yolks and juice in a medium bowl and slowly pour in the oil, whisking constantly until emulsified into a smooth and creamy aioli.
The next tune is from a real groovy group from Guadeloupe called Les Aiglons.
Tune: Pas Malpaler Michou by Les Aiglons on Disque Debs International Records from 1974