Preparation info

  • Serves

    ten to fifteen

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a little more complicated than most guacamole recipes. Nor do I claim anything authentic about the concoction. But it sure tastes good. If you have fresh chili peppers available, chop about two tablespoons’ worth and substitute it for some or all of the Tabasco jalapeño. Don’t cut the avocados until absolutely everything else is chopped and combined. Doing this will prevent the avocados from browning. The hard part is getting avocados at the perfect point of ripeness. That would be