- 4 ripe large avocados, peeled, pitted
- 1/2 cup finely chopped onion
- 1/2 cup chopped seeded plum tomatoes
- 1/2 cup chopped fresh cilantro
- 1 4-ounce can diced mild green chilies, drained
- 1 to 2 teaspoons finely chopped seeded jalapeño chilies
- Coarsely mash avocados in large bowl. Mix in onion, tomatoes, cilantro and canned chilies. Mix in jalapeño s to taste. Season with salt and pepper. Transfer to serving bowl. (Can be prepared 4 hours ahead. Place plastic wrap directly onto surface of guacamole. Refrigerate.)