1/4 cup pomegranate molasses |
|
|
3 tablespoons freshly squeezed lime juice |
|
Finely grated zest of 1 lime |
|
Kosher salt and freshly ground black pepper |
|
|
|
2 ripe Hass avocado, peeled, pitted and diced |
|
1 ripe papaya, peeled, pitted and diced |
|
1/2 jicama, peeled and cut into juilienne |
|
Baked tortilla chips, as needed |
|