|2||Avocados -- mashed|
|1 tablespoon||Lemon juice|
|2||Tomatoes -- peel and chop|
|1 cup||Onions -- chopped|
|1 teaspoon||Seasoned salt|
|½ teaspoon||Lemon pepper|
|2 tablespoons||Black olives -- chopped|
|1 tablespoon||Green chili peppers --|
|1 tablespoon||Fresh cilantro -- chopped|
Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill.
Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.
Recipe By : Jo Anne Merrill
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