2 large ripe avocados
1 medium tomato,
peeled and seeded
2 green chili
peppers, seeded and finely chopped
˝ cup finely
chopped onion
1 tablespoon
white vinegar
˝ teaspoon each
salt
˝ teaspoon fresh
ground pepper
Tortilla
chips
Cut avocados in half, peel each half and remove pit. Place all ingredients in blender jar and
puree. Spoon into a covered container and refrigerate for at least 1 hour. Serve with tortilla chips.
Carolyn Gass Hardimon, M. S.
Home Economist