Last night I made my second attempt at making guasacaca sauce, the delicious green sauce that we had at the Valencia Luncheria in Connecticut. We put that guasacaca on everything! First attempt was okay… in my opinion… but L was giving huge thumbs up! He must have been telling the truth, because it didn’t last very long. Which brought me to making batch 2, partly because batch 1 was finished so quickly and partly to see if I could perfect the taste a bit more.
So here is the recipe: http://www.food.com/recipe/guasacaca-sauce-449877. I will say that I up the red wine vinegar to at least half a cup and the second time used a fresh bottle of olive oil that was billed to have a lighter taste than standard olive oil. I also added some jalapenos from a jar, but fresh would be better I think. This sauce has been a hit with every single person who has tried it and seems to go with so much! We even put some on corn, which appears to be made for it. It is also a great compliment to any meat so far. Try it out!