2 ripe avocados, peeled and cut up
1 med. onion, finely chopped
1/2 (4 oz.) can green chili peppers, finely chopped
1 tbsp. lemon juice
3/4 tsp. salt
1 med. tomato, finely chopped
Corn chips

Beat avocados, onion, chili peppers, lemon juice, and salt until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.