Featured Fall Recipe:

Choripan con Guasacaca (Sausage with Avocado Salsa)

By Chef Grace Ramirez

Yields: 4

Prep Time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients:

4 chorizos or sausages of choice

4 ciabatta pockets or mini baguettes

1 tbsp butter

1 cup guasacaca (recipe below)

Preparation:

  1. Preheat a grill pan or cast-iron skillet to a medium-high heat.
  2. Grill chorizos or sausages on all sides until fully cooked, about 5-7 minutes depending on size. Alternatively, put them in the oven at 200 c for about 15 to 20 minutes.
  3. Slice open ciabatta pockets, spread with butter and lay on grill to lightly toast for about 1 minute.
  4. To assemble, tuck chorizo or sausage in and top with guasacaca.

Name of the dish: Guasacaca

Yields: 1 ¼ cup  

Prep Time: 10 minutes

Total time: 10 minutes

Ease of Preparation: Easy

Ingredients:

2 large garlic cloves, peeled

1⁄2 cup olive oil

1⁄4 cup finely chopped flat-leaf parsley with some stems

1⁄4 cup finely chopped cilantro with some stems

1 ripe avocado

2 tbsp fresh lemon juice

1 tbsp white vinegar

Flaky sea salt

Preparation:

  1. Using a mortar and pestle, crush garlic with a pinch of salt and then muddle it with 2 tablespoons of olive oil. When a paste has formed, add herbs and combine.
  2. Halve avocado, remove stone and scoop out the flesh.
  3. Combine with herbs, mashing with a fork.
  4. Add lemon juice one tablespoon at a time and try it before adding more. Add vinegar, and season to taste with flaky sea salt and freshly ground black pepper.

Chef’s note: Some people make this in a food processor or blender, but I prefer the chunky, rustic consistency you get from a mortar and pestle. Also, the size of the avocado matters so make sure you add the acid and vinegar little by little and adjust seasoning. You might also need a bit more olive oil if the avocados are really big.

About Chef Ramirez:

Born in Miami and raised in Venezuela, Chef Grace Ramirez moved to New York at 25 years old. Grace has had many accomplishments on various TV Networks, being the only Food Network star to host programs in both North and South America with ‘Destino con Sabor.’ She was also a guest judge on Oceania, My Kitchen Rules, as well as a star on The Food TV Channel in New Zealand. Currently, Grace is a judge on Beat Bobby Flay, a host of Gooey (a special on the Cooking Channel), a guest chef on ABC’s The Chew, and a celebrity chef on Moveable Feast featured on PBS. Grace is excited to be working with WITS as she wanted to be involved with the organization for awhile. “Working with kids and food is everything! Education is key,” she says. Grace believes her values are very much aligned with the organization.

Her award-winning cookbook, La Latina, walks you through her mouthwatering dishes of Latin America, making it accessible for everyone to eat!  A portion of the sales will be donated to WITS.