Guacamole: celebrating 150 years of Tabasco
While there’s no shortage of hot sauces on the market, there’s one which takes pride of place for many people – Tabasco. Founded in 1868, this delicious sauce is still family owned and operated where it began, seven generations ago, on Avery Island in Louisiana.
This iconic sauce turns 150 years old this month, and the recipe is pretty much unchanged from that first three-ingredient recipe (tabasco peppers, salt and vinegar, aged in white oak barrels) – why change what already works so well? They’ve created a few new flavours, of course – Tabasco Green Sauce – tangy with a mild jalapeno flavour (use in salads, guacamole, salsa, tacos and burritos); Chipotle Sauce – a rich, smoky sauce (every barbecue needs this one!), and Habanero Sauce – the hottest of them all, a fruity Jamaican style blend (use with fruit, chutneys and creamy desserts).
I’m celebrating this spicy favourite every way I know how! Try one in this beautiful recipe for my Ultimate Bloody Mary. It pairs particularly well with another one of the best Tabasco recipes out there – guacamole. I’ve used the green sauce here, but feel free to mix and match!
Makes around 750ml. Serves 4-6.
- 3 medium avocados, halved and pitted (about 625 grams)
- 3 tablespoons fresh lime juice
- 1 (57 ml) bottle Tabasco Green Sauce
- 15g (about 3 teaspooons( chopped fresh coriander
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 3 medium plum tomatoes, diced (about 250 grams)
- Salt to taste
Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks. Gently stir in fresh lime juice, several drops of Tabasco Green Sauce (to taste), coriander, onion, garlic, tomatoes and salt.