Red Guacamole

A zesty twist on guacamole. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3  large green chilies (Hatch or Anaheim)
• 2  small onions, peeled and minced
• 1  large tomatoes, peeled and chilled
• 3  large  ripe avocados
•  salt, to taste
•  mayonnaise or   French dressing

Directions

1. Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
2. Mince tomato.
3. Add onions and minced tomato to the roasted peppers.
4. Peel avocados; remove seeds, mash and add to the chopped vegetables.
5. Season with salt to taste and mayonnaise or french dressing.