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.
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