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2 cups avocados (approx. 6 avocados)
1/4 cup lemon juice
1 4-ounce can green chilies diced, drained
1/4 cup onions finely chopped
3 tablespoons mayonnaise
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
2 or 3 tomatoes seeded and chopped
1. Peel and pit the avocados; mash them with a fork while blending in lemon juice. Stir in remaining ingredients.
* Guacamole freezes well, but leave out the tomatoes. Thaw; drain off excess moisture and stir in the chopped tomatoes. Chopped pimientos may be used in place of tomatoes.
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