Red Guacamole

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.

Mince tomato.

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


>Hellmann’s Real Mayonnaise, 30oz

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