1 c. picante sauce
1 tbsp. vinegar
3 lg. overripe avocados
2 lg. onions, chopped
1/2 c. butter
Salt (to taste)
Pepper (to taste)
3 head cabbage, shredded
1 can green chilies, chopped

Combine picante sauce, butter, salt, pepper and vinegar in a large bowl. Add avocados, cabbage, onions and green chilies. Toss lightly until well coated. Chill and serve.