Guacamole
 

Ingredients:
2 Ripe Avacados
1 Small can chopped California mild green chiles
One small can chopped green chilies
2 Tbsp. dried onions
Garlic Powder to taste
Salt to taste

Optional
¼ cup Chopped Fresh Cilantro
1 or 2 Whole Chives, Thinly Sliced
1 Medium Sized Firm Ripe Tomato, Diced
Small Can Jalapenos or Cayenne Pepper


Preparation
Cut avacados in half and remove the seeds, save them for later. Either peel off the skins or scoop out the pulp of the avacados into a 2 quart bowl. Mash with a fork until smooth. Mix well, adding the salt, garlic powder, chilies, cilantro and green onions. Add the avacado seeds to the mixture and cover with plastic wrap. When covering guacamole you must carefully press the wrap down onto the surface of the guacamole making sure there is no air contacting the mixture. If you plan to store for longer than 2 hours, then add 1 or 2 tbsp. of fresh lemon or lime juice. The citric acid will keep the color from turning. Just before serving, dice and mix in the tomatoes.

Serve with tortilla chips.