1 can diced tomatoes
Mash these together and mix well.
1 T. salt
1 can (4 oz) of green chiles
1 T. vinegar
Add these to the avocado/tomatoes and mix well. Taste and adjust as needed.
Here's a tip: if you keep the pits of the avocados (or at least one of them) and stick it in the finished guacamole, it will help to keep dip green. Otherwise it'll turn a nasty brown color fairly quickly, even though it'll still taste fine.