1 green chile
2 garlic cloves
⅓ cup fresh cilantro
½ cup fresh parsley
1½ tablespoons lime juice
⅛ teaspoon pepper
¾ teaspoon salt
2 teaspoons olive oil
2½ tablespoons white vinegar
Serves 8. Takes 15 minutes.
Peel and seed avocados and green chile. Add all ingredients to food processor. Blend until you get the desired consistency. Store in a Mason jar in the refrigerator.
1) Guasacaca, wait, wait, wait! How the heck does my spell checker know the word “Guasacaca?”
2) Does everybody in America and the rest of the English speaking world know what guasacaca is? Do people know where to find guasacaca in their supermarket? Or if not, do they ask the employees for help in finding it. Hint: it’s usually in aisle 7A.
3) Oh great, just great I saved this file to look up something. Now that I’ve come back, the spell checker doesn’t recognize the word “guasacaca” anymore. I tell you, there are dark forces lurking in every hidden crevice of our world.
4) Well now, I don’t have much space left to expound on how to find gusacacaca if you don’t feel like making it. Guasacaca resides in vast pools in the Earth’s mantle. It then gradually and gently percolates upward and through Earth’s crust in much the same way coffee percolates.
5) If you’re lucky enough to live above subterranean pools of guasacaca, then all you have to do is go to a guasacaca lake, scoop some up with a bucket, and take it home. However, if you reside above great pools of lava, then you will suffer through endless cycles of volcanoes and lava flows. Choose the location of your home wisely.
Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.