2 ripe avocados,
peeled and pitted
1 medium onion, chopped
1-2 small green chilies, finely chopped
1 tsp salt
1/2 tsp coarse ground pepper
1/2 tsp ascorbic
acid mixture (or 1500 mg ascorbic acid tablets) - usually
found with canning supplies.
1 medium tomato, peeled and chopped (for serving day)
Mash avocados then
add remaining ingredients, stirring well until creamy. Transfer
to freezer container and freeze for up to one month.
On serving day,
thaw at room temperature (about three hours) and stir in tomato
right before serving.