Guacamole

Directions

1. 1
   In medium bowl, crush tomato with potato masher.
2. 2
   Peel avocados; halve crosswise and remove pits.
3. 3
   Slice avocados into crushed tomato.
4. 4
   Crush with tomato until well blended.
5. 5
   Add chile peppers, onions, vinegar, salt and pepper.
6. 6
   Mix well. Refrigerate, covered, until well chilled, at least 1 hour. Prepare cauliflowerets, celery and carrot sticks.
7. 7
   Refrigerate in bowl of salted water until well chilled.
8. 8
   Serve guacamole, surrounded with drained vegetables, as an appetizer.
9. 9
   Makes 8 servings.