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    Texas Pete® Flaming French Guacamole


    • 2 1/2 C Avocado Pulp
    • 1 C Shallots, small, diced
    • 1 tbsp Olive Oil
    • 1/8 C Texas Pete Hotter Hot Sauce
    • 1 Tbsp. Dijon Mustard
    • 1 Tbsp. Tarragon, fresh, rough chopped
    • 1 Tbsp. Champagne Vinegar
    • 1 Tbsp. Extra Virgin Olive Oil
    • Salt and pepper to taste


    YIELD: 3 cups
    PORTION (Serving Size): 3 oz.

    1. Place a medium sized sauté pan on medium heat.  Add 1 tablespoon of olive oil and 1 cup of small diced shallots and cook for approximately 15-20 minutes stirring often to prevent burning until the shallots are rich dark brown, sweet, and caramelized.  Place in the refrigerator to cool.

    2. When the caramelized shallots are cooled place them in a medium sized mixing bowl with the Supreme Avocado Pulp, Dijon mustard, tarragon, Champagne vinegar and the extra virgin olive oil.  Season with salt and pepper and mix well.  Store in an airtight container and place in the refrigerator until you are ready to use.

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