Categories: Dips, Mexican 
      Yield: 4 servings 
  
  1 1/2 lb Avocados (2)                        1 md Tomato, peeled and chopped 
    1/4 c  Onion, finely chopped           1 1/2 tb White vinegar 
      1 tb Canned chilli peppers               1 ts Salt 
           - chopped                       
  
  Halve avocados lengthwise; remove pits and peel.  Mash avacado in bowel 
  with potato masher.  Add onion, chili pepper, vinegar and salt; mix well. 
   
  Place in plastic freezer container and cover lightly and freeze.  To serve, 
  let thaw; finely chop tomato; stir into avacado mixture.  Serve with raw 
  vegetables, cooked shrimp or chips. 
   
  Note: excellent fresh and good after frozen.