| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Dips, Mexican | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Avocados (2) |
| 1/4 | c | Onion, finely chopped |
| 1 | tb | Canned chilli peppers chopped |
| 1 | md | Tomato, peeled and chopped |
| 1 1/2 | tb | White vinegar |
| 1 | ts | Salt |
INSTRUCTIONS
Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well. Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips. Note: excellent fresh and good after frozen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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