Chesapeake Bay Spicy Guacamole

Thursday, November 14, 2019 is National Spicy Guacamole Day! Celebrate with my spicy Chesapeake Bay Guacamole…Clark and Hopkins Chesapeake Bay Pepper Sauce + Gunther’s Salsa Fresca (both made in Richmond, Virginia #supportlocal) – give my guacamole a spicy citrusy kick!

Chesapeake Bay Guacamole

4 ripe avocados, pitted and peeled

1 shallot, chopped finely

1 TB lime juice

¼ teaspoon salt

¼ freshly ground black pepper

¼ teaspoon Spanish paprika

¼ cup Gunther Salsa Fresca

¼ cup finely chopped cilantro

1 tablespoon + 1 teaspoon Clark and Hopkins Chesapeake Bay Pepper Sauce

Place avocado in a mixing bowl. Mash avocado with a fork. Add shallot, lime juice, salt, black pepper, paprika, salsa fresca, cilantro and Chesapeake Bay pepper sauce. Mix all ingredients together with a fork. Transfer guacamole to a serving dish and cover tightly with plastic wrap. Refrigerate until service. Serve with tortilla chips.