3 large green chilies (Hatch or Anaheim)
2 small onions, peeled and minced
1 large tomato, peeled and chilled
3 large ripe avocados
salt, to taste
mayonnaise or French dressing
Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
Add onions and minced tomato to the roasted peppers.
Peel avocados; remove seeds, mash and add to the chopped vegetables.
Season with salt to taste and mayonnaise or french dressing