2 med. tomatoes, diced
2 med. avocados, diced
1 (4 oz.) can chopped green chilies, drained
1/4 c. lemon juice
1 tbsp. salad oil
1 tsp. sugar
3/4 tsp. salt

Combine all ingredients, toss gently to coat well. Cover and refrigerate several hours to blend flavors, stirring occasionally. 8 servings.

This relish provides zesty accompaniment to almost any Southwestern menu. Don't forget to try it with pinto beans or with beef burritos.