Guasacaca is not only fun to say, it's a tangy, creamy and very versatile sauce that pairs well with any meats grilled or cooked in a frying pan. Originally used mostly on chicken, this sauce from Venezuela also goes great with beef, turkey, salmon and even lamb.

The oil emulsifies the sauce, but if you like it leaner, just add a little less, and the sauce will remain thicker and less pourable - but still very yummy! Similarly, you can dial up the heat by adding more jalapeño, or reduce or remove it if you prefer. Adding half a green bell pepper will give a litte of the same flavor as the jalapeño but without the bite.

Play around with this recipe and make it your own!

2-3 lbs chicken, beef, turkey, lamb or salmon of your choice (use cuts that cook quickly on high heat, like Chicken Leg Quarters, London Broil, Turkey Thigh Roasts, Lamb Shoulder Chops or Salmon Portions)

¼ cup olive oil
1 garlic clove
1 avocado
1 jalapeño, chopped (optional, can also be replaced by ½ green bell-pepper)
2 tablespoons cider, rice or white wine vinegar
Zest and juice of 1 lime
½ cup parsley, chopped
½ cup cilantro, chopped

Season your meat of choice with salt and pepper to taste, perhaps a crushed clove of garlic. Cook it to doneness in a frying pan or on the grill, or bake in the oven on a sheet pan (425F).

In advance (preferably the same day), or while the meat is getting cooked, prepare the sauce. You can use a food processor, a blender or a stick blender, or a molcajete if you want the exercise.

Add the avocado, jalapeño, vinegar, lime juice and zest, garlic, parsley and cilantro, ½ teaspoon salt and ¼ teaspoon black pepper, then blend to a puree. Continue to blend while slowly adding the olive oil in a drizzle. You can add a little water (a tablespoon) if you prefer a thinner consistency. Add salt and pepper to taste. Serve the sauce over or with the meat.