2 Ripe avocados, peeled and
-cut up
1 md Onion, finely chopped
1 Or 2 green chili peppers,
-finely chopped
1 tb Lemon juice
1 ts Salt
1/2 ts Coarsely ground pepper
1/2 ts Ascorbic acid mixture
1 md Tomato, finely chopped
Coro chips
Beat avocados, onion, chili peppers, lemon juice, salt, pepper and
ascorbic acid mixture until creamy. Stir in tomato. Cover and
refrigerate at least 1 hour. Serve with corn chips. About 2 cups dip;
25 calories per tb.
Bacon Guacamole: Stir in 2 slices bacon, crisply cooked and crumbled.
Creamy Guacamole: Stir 1/4 cup mayonnaise or salad dressing and 1/2 ts
garlic salt into avocado mixture before adding tomatoes.
