Southwestern Recipes

Guacamole with Green Chile Peppers

Serve with toasted tortillas as a cocktail dip or with tomatoes and Boston lettuce as an appetizer.

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Yield: 8 servings


  • 4 avocados, mashed or pureed
  • 1/2 cup finely chopped canned green chile peppers
  • 1/4 cup minced onion
  • 1 teaspoon salt
  • 1/2 cup lemon juice


  1. Combine ingredients.
  2. Cover and chill.


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