2 med. sized ripe avocados
1/4 tsp. minced garlic
3 tbsp. lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced onion
1 sm. ripe tomato
Boiling water
1 tsp. seeded & minced canned chili pepper
1 (9 1/2 oz.) pkg. corn chips

Peel avocados, discarding pits and mash with a fork in a mixing bowl. Blend in garlic. Stir in lemon juice, salt and pepper. Blend in onion. Using slotted spoon, blanche tomato in boiling water for 30 seconds. Remove and peel off skin. Finely chop tomato and add to avocado mixture. Add chili peppers and blend thoroughly. Transfer to serving bowl. Cover with plastic wrap and refrigerate. Serve with corn chips. Makes approximately 1 3/4 cups.