Lime Guocamole
Sorry, I thought this recipe was posted with the Lime Chicken Chimichangas. Here it is for those of you who requested it.
1 large ripe avacado
juice of one lime
zest of 1 lime, very finely minced
½ teaspoon fresh black pepper
1 tablespoon hot sauce (optional)
¼ cup diced tomato (optional)
¼ teaspoon sea salt
Crush the avacado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guocamole to preserve the color. Chill for a couple of hours before serving.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
