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
1/2 tsp fresh black pepper
1 tbsp hot sauce (optional)
1/4 cup diced tomato (optional)
1/4 tsp 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.