Guacamole with chorizo ​​space

Cut the chorizo ​​into slices of ½ cm thick. Heat a frying pan without oil or butter and fry the slices over medium heat in 3 min. Golden brown and crispy. Change regularly.

Drain on kitchen paper. Scoop in the food processor and grind to crumbs.

Cut the tomato into quarters, remove the seeds with a teaspoon and cut the flesh into cubes of ½ x ½ cm (brunoise).

Chop the shallot. Cut the stalk of the pepper. Cut half the pepper fine and the other half in rings. Squeeze out the lime.

Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Talk roughly with a fork.

Mix the tomato, shallot, chopped pepper, 2 tsp lime juice and 2/3 of the chorizo ​​crumbs with the avocado.

Spoon the dip into a bowl and garnish with the rings of pepper and the rest of the chorizo ​​space.