6 Jan 2011
|Ripe avocados||2 Large (Very Ripe Avocados)|
|Ripe tomatoes||2 Medium, peeled seeded and coarsely chopped|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned chopped green chilies||3 Ounce, drained (5 1/2 Tablespoon)|
|Fresh lime juice||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Mash peeled avocados with fork, but not too smooth; the mixture should measure about 3 cups.
Blend avocado with remaining ingredients; cover tightly with foil and refrigerate until serving time.
Serve with Dipsy Noodles.