Guacamole

• 1 medium tomato, peeled
• 2 ripe avocados (black or green skin - about 2 lb.)
• 4 Tbsp. finely chopped canned green chile peppers
• 1/2 c. finely chopped onion
• 1 1/2 Tbsp. white vinegar
• 1 tsp. salt
• 1/8 tsp. pepper
• cauliflowerets
• celery sticks
• carrot sticks

1. In medium bowl, crush tomato with potato masher.
2. Peel avocados; halve crosswise and remove pits.
3. Slice avocados into crushed tomato.
4. Crush with tomato until well blended.
5. Add chile peppers, onions, vinegar, salt and pepper.
6. Mix well. Refrigerate, covered, until well chilled, at least 1 hour. Prepare cauliflowerets, celery and carrot sticks.
7. Refrigerate in bowl of salted water until well chilled.
8. Serve guacamole, surrounded with drained vegetables, as an appetizer.
9. Makes 8 servings.

tomato, avocados, green chile peppers, onion, white vinegar, salt, pepper, cauliflowerets, celery, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383338 (may not work)