Guacamole with Green Chile Peppers
Serve with toasted tortillas as a cocktail dip or with tomatoes and Boston lettuce
as an appetizer.
- 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
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- Combine ingredients.
- Cover and chill.
Source: Avocado Advisory Board
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